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Lilly’s Table

 
 
Pan Grilled/Seared Chicken
© Lillys-Table.com Photo of Balsamic Strawberry & Asparagus Salad
 

Tags: Gluten-Free Low-Glycemic Nut Free nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Balsamic Strawberry & Asparagus Salad

from Rhubarb Beet Chicken with Strawberry Salad, the Week of June 15, 2014.
View the next recipe for this meal.

Balsamic drizzled on strawberries is a heavenly gourmet treat especially on top spinach, tossed with asparagus and creamy goat cheese. Sweeten the balsamic dressing as much as you like to your personal taste. Because the asparagus is left raw, select the thinnest you can find. If you can only find thick asparagus or prefer it cooked through, steam it until tender.

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon agave nectar, to taste
  • 1 pinch salt
  • 1 pinch black pepper, to taste
  • 4 cups spinach
  • 1 pint strawberries
  • ½ lb asparagus, baby thin
  • 2 ounces goat cheese, crumbled

Serving Size: 2 People

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Preparation Instructions

Combine the vinegar and dijon. Slowly whisk in the olive oil. Taste. Add agave nectar as desired. Season with a pinch of salt & pepper.

Wash & dry the spinach. Remove the stems and thinly slice the strawberries. Slice the asparagus into 2-inch pieces. Toss the three vegetables together with the clumps of goat cheese, slivered almonds and at least half of the dressing.

Add more dressing to taste. Finish with a garnish of the nuts, goat cheese, and slices of strawberries.