Linda's Spinach Salad With the Works |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This delicious extra special and quick to prepare salad is a true treasure to serve anytime... Great to serve when entertaining and you want to impress your guests! Ingredients:
8 cups baby spinach leaves |
1 lb asparagus spear |
1 (6 ounce) jar artichoke hearts, drained, and each cut in half |
2 cups fresh strawberries, washed and sliced or 2 cups blueberries, washed |
6 tablespoons feta or 6 tablespoons goat cheese, crumbled |
1/4 cup pecans or 1/4 cup slivered almonds, toasted |
1/3 cup bottled poppy seed salad dressing |
1 teaspoon orange zest |
1 tablespoon orange juice |
Directions:
1. Snap off the woody ends of the asparagus and discard. Take the rest of the asparagus, and cut them into 1 pieces.
2. Blanch them in boiling, salted water for a couple of minutes, until just crisp-tender.
3. Drain the asparagus, and plunge in cold water until completely cooled. Drain again.
4. Meanwhile, for the dressing, blend together Poppy Seed dressing, orange peel, and orange juice.
5. In a salad bowl combine the spinach, asparagus, artichokes, and strawberries.
6. Lightly toss with the dressing.
7. Place on serving plates, and garnish with toasted nuts, and cheese.
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