Roasted Asparagus Salad With Berries and Raspberry Vinaigrette

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READY IN: 22mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    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)
  • 12
    cup vidalia onion, peeled and cut into crescents
  • 14
    cup sliced almonds, toasted
  • Vinaigrette
  • 12
    cup raspberries, unsweetened
  • 14
    cup frozen apple juice concentrate
  • 2
    tablespoons white balsamic vinegar or 2 tablespoons white wine vinegar
  • 12
    tablespoon Dijon mustard
  • 18
    teaspoon salt
  • 12
    teaspoon sugar, to taste
  • white pepper, to taste
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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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