- 6-8 asparagus spears, ends trimmed and cut into bite-sized pieces
- 1 teaspoon olive oil
- ½ teaspoon seasoned salt of your choice - I used Kinder's lemon butter garlic seasoning
- 2 cups torn spinach
- 2 tablespoons sliced green onions or chives
- 2 tablespoons sliced almonds
- 1 oz. crumbled goat cheese
- 2-3 sliced ripe strawberries
- Salt & pepper, to taste
Heat the oil in a nonstick skillet over medium heat and add the prepared asparagus to the pan. Sauté lightly, seasoning about halfway through the process, until the asparagus is crisp-tender. Set aside while you prepare the rest of the salad.
On a large serving plate, arrange the torn spinach, sliced green onions, sliced almonds, and goat cheese. Add the slightly cooled asparagus and arrange the strawberries on top of the salad. Season as desired. Add a dressing if you'd like - honey mustard or poppyseed are both nice - but I usually just skip it because this fresh, seasonal salad is just that good.
- Yields: 1 main course or 2 side dish servings
- Preparation Time: 15 minutes
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