Description Edit

  • Yields: 4 servings

Ingredients Edit

Directions Edit

Dressing Edit

  1. Combine strawberries, juice, vinegar, oil, honey and salt in container of electric blender or food processor.
  2. Pulse on and off, dressing should be slightly chunky.
  3. Cover and refrigerate.

Salad Edit

  1. For each serving, measure 2 cups spinach onto each of four plates.
  2. Top each with one-fourth of the asparagus and drizzle with about ⅓ cup dressing.
  3. Sprinkle with 1 tbsp almonds.

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