Warm Asparagus Spinach Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Spinach, cashews and pasta are mixed with roasted asparagus in this delightful spring salad. The mixture is topped with a light vinaigrette, seasoned with soy sauce and sprinkled with Parmesan cheese. I've used this recipe many times. -Kathleen Lucas Trumbull, Connecticut Ingredients:
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces |
2 tablespoons plus 1/2 cup olive oil, divided |
1/4 teaspoon salt |
1-1/2 pounds uncooked penne pasta |
3/4 cup chopped green onions |
6 tablespoons white wine vinegar |
2 tablespoons reduced-sodium soy sauce |
1 package (6 ounces) fresh baby spinach |
1 cup coarsely chopped cashews |
1/2 cup shredded parmesan cheese |
Directions:
1. Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain.
2. In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam.
3. In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese. Yield: 14-16 servings.
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