Roasted Asparagus Salad With Berries and Raspberry Vinaigrette
Ready In: 22 mins
Serves: 4
Ingredients
- 1⁄2 lb asparagus (read *NOTE)
- 10 ounces italian blend mixed greens (or similar) or 10 ounces romaine lettuce
- 1 cup strawberries, hulled and stemmed (strawberries sliced-raspberries left whole) or 1 cup raspberries (strawberries sliced-raspberries left whole)
- 1⁄2 cup vidalia onion, peeled and cut into crescents
- 1⁄4 cup sliced almonds, toasted
Vinaigrette
- 1⁄2 cup raspberries, unsweetened
- 1⁄4 cup frozen apple juice concentrate
- 2 tablespoons white balsamic vinegar or 2 tablespoons white wine vinegar
- 1⁄2 tablespoon Dijon mustard
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon sugar, to taste
- white pepper, to taste
Directions
- *NOTE: See Recipe #11040 for roasting directions. Omit all of the ingredients in the recipe except for the olive oil.
- VINAIGRETTE: Prepare vinaigrette in non-reactive bowl and blend until smooth, using an immersion blender. Best prepared 1 hour in advance.
- Once asparagus is roasted, set aside to cool then cut into 1 1/2" pieces.
- SALAD: In a large salad bowl, combine the mixed greens, cooled asparagus, berries and onions with about 2 tablespoons of the vinaigrette. Toss gently to coat.
- Sprinkle top of salad with almonds. Serve remaining salad dressing on the side.
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