Linda's Spinach Salad with the Works
Recipe: #2243
November 08, 2011
Categories: Salads, Vegetable Salad, Side Dishes, Cheese, Feta, Strawberry, Asparagus, Baby Shower, Brunch, Christmas Easter, Fathers Day, July 4th, Labor Day, Gluten-Free, Heart Healthy, No Eggs, Vegetarian, more
"This is my own creation, and one I made for a dinner party I was having at my house. It is a delicious extra special and quick to prepare salad, and is a true treasure to serve anytime... Great to serve when entertaining and you want to impress your guests."
Original is 5 servings
Ingredients
-
- DRESSING
-
-
-
Nutritional
- Serving Size: 1 (309.3 g)
- Calories 211.6
- Total Fat - 9.2 g
- Saturated Fat - 2.4 g
- Cholesterol - 8.9 mg
- Sodium - 241.7 mg
- Total Carbohydrate - 27 g
- Dietary Fiber - 8.6 g
- Sugars - 9.7 g
- Protein - 11.4 g
- Calcium - 242.3 mg
- Iron - 3.3 mg
- Vitamin C - 104.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Snap off the woody ends of the asparagus and discard. Take the rest of the asparagus, and cut them into 1 inch pieces. Blanch them in boiling, salted water for a couple of minutes, until just crisp-tender.
Step 2
Drain the asparagus, and plunge in cold water until completely cooled. Drain again.
Step 3
Meanwhile, for the dressing, blend together Poppy Seed dressing, orange peel, and orange juice.
Step 4
In a salad bowl combine the spinach, asparagus, artichokes, and strawberries.
Step 5
Lightly toss with the dressing.
Step 6
Place on serving plates, and garnish with toasted nuts, and cheese.
Tips
No special items needed.
2 Reviews
You'll Also Love
