I came up with this recipe as a way to use early spring produce. The toasted walnuts give the salad a rich earthy flavor that ties it all together. Trisha Kruse, Boise, Idaho.
1 pound Fresh asparagus, trimmed and cut into 1 inch pieces
1 tablespoon Olive oil
1 Package fresh spinach, torn
2 cup Fresh strawberries, sliced
0.5 cup Chopped walnuts, toasted
0.33333333333333326 cup Canola oil
3 tablespoon Raspberry Vinegar
1 teaspoon Sugar
0.5 teaspoon Salt
Nutrition value
258
calories per serving
14 g Fat4 g Protein28 g Carbs3 g FiberOther
Current Totals
14 g Fat
4 g Protein
28 g Carbs
3 g Fiber
MacroNutrients
Carbs
28 g
Protein
4 g
Fiber
3 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
27 mg
Iron
9 mg
Vitamin A
18 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
34 mcg
Vitamin B12
1 mcg
Vitamin C
8 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
34 mg
Manganese
0 mg
Phosphorus
96 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment