Spinach-Asparagus Spring Salad
Ingredients
For the Salad
• 1 bunch asparagus
• 1 lb strawberries, stemmed
• 1 tablespoon The Olive Mill Organic Oil
• Salt and pepper
• Baby spinach leaves (10-12 oz)
• Handful of chopped almonds
For the Strawberry Dressing
• 4 tablespoons The Olive Mill White Strawberry Balsamic
• 2 tablespoons The Olive Mill Organic Oil
• 1 tablespoon maple syrup
• salt and pepper to taste
Instructions
1. Pre-heat your oven to 400 degrees. Using a rimmed baking sheet or glass baking dish, rinse the asparagus and cut it into 1 inch pieces, discarding the very bottom woody portion. Rinse the strawberries and cut them in half, set aside
. 2. On the baking sheet, toss the chopped asparagus with the olive oil and sprinkle with some salt and black pepper. Give the asparagus a stir and roast for 25 minutes until tender crisp.. Remove the asparagus from the oven and set aside to cool.
3. To make strawberry dressing, add all of the ingredients to a small bowl and stir to combine.
When you are ready to serve the salad, toss the spinach with the strawberry dressing until the leaves are nicely coated. Divide the dressed spinach onto plates. Top with the roasted asparagus, strawberries and chopped almonds. Serve immediately.
