Asparagus Spinach Salad
A perfect pairing for any meal, this wonderful asparagus recipe is sweet and salty. Mixed with fresh strawberries and smoked turkey breast, you'll want it everyday of the week.
Ingredients
- 1 pound fresh asparagus spears
- 1/2 cup poppy seed dressing
- 8 cups torn fresh spinach
- 2 cups fresh, sliced strawberries
- 3/4 pound smoked turkey breast, cubed
- 1/4 cup pecan halves, roasted in the oven until golden
- 8 ounces fresh button mushrooms, sliced
- red onion, sliced thin to taste
- For Dressing
- 2 1/2 cups granulated sugar
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1 1/2 teaspoon paprika
- 1/2 cup apple cider vinegar
- 1 1/2 cup vegetable oil
- 1 teaspoon onion, minced
- 2 tablespoons poppy seeds
Instructions
- Cook asparagus until tender but still crisp, tender-drain and refresh with cold water (let stand in the cold water until cool). Drain well on paper towels. Set aside.
- In a salad bowl, combine the asparagus, spinach leaves and turkey. Add the poppy seed dressing and toss. Top with the strawberries, mushrooms, red onions and pecans. Serve with crackers and rolls.
- For the poppy seed dressing mix sugar, mustard powder, salt, paprika and vinegar in a medium mixing bowl. Slowly add the oil beating constantly with an electric mixer. This process takes a while to dissolve the sugar.
- Continue to beat until the sugar has dissolved and the dressing is thick.
- Add the onion and poppy seeds (if using) beat a few minutes more. Store covered in the refrigerator.
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