Lover's salad with strawberry vinaigrette

4 Servings

Ingredients

Quantity Ingredient
Vinaigrette:
Recipes (1923)

Directions

5 ozs frozen strawberries -- defrosted 2½ tbsps balsamic vinegar 2 tbsps olive oil 1 tsp dijon mustard ¼ tsp salt ground black pepper -- to taste Salad: ½ lb asparagus 1 head Boston lettuce 5 ozs baby greens 1 med carrot -- peeled and shredded ½ c feta cheese -- crumbled 2 tbsps almond slivers -- toasted

To Prepare the Vinaigrette: In a blender or food processor, puree the berries. Add the vinegar, oil, mustard, salt and pepper. Blend until smooth. Refrigerate until ready to use.

To Prepare the Salad: Break off the ends of the asparagus and cut on the diagonal into 2-inch pieces. Bring a pan of water to a boil, add the asparagus and cook 2-3 minutes, until tender. Drain and rinse in cold water until chilled. Pat dry. Clean and tear the lettuce and greens into bite-size pieces. Put into a large bowl, cover with paper towels and refrigerate. When ready to serve, combine the asparagus, greens, carrot, feta and almonds. Toss with about half the vinaigrette, using just enough to lightly coat the greens. Serve.

Recipe By : Seattle Times-posted by Mike Key From: Mike Key Date: Mon, 02-05-96 (19:08) Sound Advice

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