Ingredients for Asparagus Strawberry Salad
- 1/4 cup sugar
- 0 cider vinegar
- 2 tablespoons poppy seeds
- 0 sesame seeds
- 0 onion
- 1/4 teaspoon salt
- 0 paprika
- 0 Worcestershire sauce
- 0 vegetable oil
- 1 pound fresh asparagus
- 1 pint fresh strawberries
- 2 ounces crumbled blue cheese
- 1 tablespoon Dijon mustard
- 1/4 cup white wine vinegar
- 1/2 cup olive oil
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How to Make Asparagus Strawberry Salad
- In a jar with a tight-fitting lid, combine 1/4 cup sugar, 2 tablespoons poppy seeds, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, and 1/4 cup white wine vinegar. Shake well until the sugar is completely dissolved.
- Add 1/2 cup olive oil to the jar.
- Secure the lid and shake vigorously to emulsify the dressing.
- Cover and refrigerate the dressing for at least 1 hour to allow the flavors to meld.
- Snap off the tough ends of 1 pound asparagus. Blanch the asparagus in boiling water for 3-5 minutes until tender-crisp. Immediately transfer to an ice bath to stop the cooking process. Refrigerate for at least 1 hour.
- Just before serving, gently toss 1 pint strawberries (hulled and sliced), the chilled asparagus, and the poppy seed dressing together in a large bowl.
- Sprinkle with 2 ounces crumbled blue cheese and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
76g
Fat
17g
Carbs
8g
