Spinach, Asparagus & Strawberry Salad

Spinach, Asparagus & Strawberry Salad
Spinach, Asparagus & Strawberry Salad

Spinach, Asparagus & Strawberry Salad

  1. 3 Tbsp. Market District™ extra virgin olive oil, divided

  2. 1 lb. fresh asparagus

  3. 1/2 cup pecans, chopped

  4. 3 Tbsp. . Market District™ balsamic vinegar

  5. 6 oz. Farmer's Market spinach leaves

  6. 2 cup fresh strawberries, sliced

  7. To taste Salt and pepper

Prep Time: 00:30
Total Time: 00:30

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 3 Tbsp. Market District™ extra virgin olive oil, divided
  • 1 lb. fresh asparagus
  • 1/2 cup pecans, chopped
  • 3 Tbsp. . Market District™ balsamic vinegar
  • 6 oz. Farmer's Market spinach leaves
  • 2 cup fresh strawberries, sliced
  • To taste Salt and pepper

Recipe Directions:

Preheat oven to 400°F. Pour 1 Tbsp. olive oil into a 12x15" baking dish or pan. To remove the bottoms of the asparagus, gently bend the bottom section of each spear until it snaps naturally. Discard the bottoms of the spears. Add asparagus and pecans to the baking pan and gently toss to coat with oil. Spread in a single layer on the pan and roast for 15-20 minutes, turning asparagus every 5 minutes. With a fork, pierce the asparagus to check for desired tenderness. Remove from oven and let cool for 15 minutes. Cut the asparagus spears on an angle into 2 inch pieces. Whisk vinegar and remaining 2 Tbsp. olive oil in a large bowl. Add spinach, strawberries, pecans, and cut asparagus. Toss to coat salad with oil and vinegar. Add salt and pepper to taste.

Serving per recipe:

6-8