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.
1/10 pound Fresh asparagus, trimmed and cut into 1 inch pieces
1/10 tablespoon Olive oil
1/10 Package fresh spinach, torn
1/5 cup Fresh strawberries, sliced
1/20 cup Chopped walnuts, toasted
0.03 cup Canola oil
0.30 tablespoon Raspberry Vinegar
1/10 teaspoon Sugar
1/20 teaspoon Salt
Nutrition value
258
calories per serving
14 g Fat4 g Protein28 g Carbs3 g FiberOther
Current Totals
Fat
14g
Protein
4g
Carbs
28g
Fiber
3g
MacroNutrients
Carbs
28g
Protein
4g
Fiber
3g
Fats
Fat
14g
Vitamins & Minerals
Calcium
27mg
Iron
9mg
Vitamin A
18mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
5mg
Vitamin B6
< 1mg
Vitamin B9
34mcg
Vitamin B12
1mcg
Vitamin C
8mg
Vitamin E
3mg
Copper
< 1mcg
Magnesium
34mg
Manganese
< 1mg
Phosphorus
96mg
Selenium
2mcg
Zinc
< 1mg
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