Spinach, Asparagus, and Strawberry Salad

This recipe includes two of springs freshest ingredients. The recipe comes from Sunset Magazine.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 3  tablespoons olive oil
• 1  lb asparagus, rinsed, ends trimmed, and cut into 1 inch pieces
• 10  ounces fresh spinach, rinsed, trim if needed
•  salt
• 8  ounces  spinach leaves, rinsed or 2  tablespoons  balsamic vinegar
• 8  ounces strawberries, rinsed, hulled, and sliced
• 1⁄2 cup  chopped toasted walnuts
•  pepper

Directions

1. To toast walnuts: place in baking pan and bake in a 350 degree oven until golden, about 10 minutes.
2. Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; Add asparagus, Sprinkle with salt, and mix to coat.
3. Spread in a single layer and bake in a 400 degree oven, stirring often, until tender when pierced, 15 to 20 minutes.
4. Let cool about 15 minutes.
5. Meanwhile, in a large bowl, mix vinegar and remaining 2 tablespoons oil.
6. Add spinach, strawberries, toasted walnuts, and cooled asparagus; Mix to coat.
7. Add more salt and pepper to taste.
8. Enjoy.