Linda's Spinach Salad with the Works
Created by LindasBusyKitchen on November 8, 2011
- Servings: 5
- Prep Time: 25m
- Cook Time: 0m
- Recipe #2243
Ingredients
- 8 cups spinach leaves, baby
- 1 pound asparagus spears
- 6 ounces artichoke hearts (drained, and each cut in half)
- 2 cups strawberries, fresh (washed and sliced or 2 cups blueberries, washed)
- 6 tablespoons Feta cheese (or 6 tablespoons Goat cheese, crumbled)
- 1/4 cup pecans (or 1/4 cup slivered almonds, toasted)
- DRESSING
- Salad dressing (poppy seed salad dressing, 1/3 cup)
- 1 teaspoon orange zest
- 1 tablespoon orange juice
How to Make
-
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.
Nutritional Facts
- 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