"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Springtime Spinach Salad Recipe

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This recipe for Springtime Spinach Salad, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Adams
Added: Friday, February 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fresh asparagus, trimmed and cut in 1" pieces
1 T. olive oil
1 10-oz. package fresh spinach
2 c. fresh strawberries, sliced
1/2 c. chopped pecans
1/3 c. safflower oil
3 T. raspberry vinegar
1 tsp. sugar
1/2 tsp. salt

Directions:
Directions:
Place asparagus in a foiled lined 15x10x1" pan. Sprinkle with olive oil and toss to coat. Bake, uncovered at 400 for 15 min. or until crisp tender, turning occasionally. Cool. In a large bowl, combine the spinach, berries, nuts and asparagus. In a jar with tight fitting lid, combine oil, vinegar, sugar and salt. Shake. Drizzle over salad. Serve immediately.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
A very nice salad for special occasions.

 

 

 

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