Ingredients
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8 cups baby spinach leaves
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1 (6 ounce) jar artichoke hearts, drained, and each cut in half
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2 cups fresh strawberries, washed and sliced or 2 cups blueberries, washed
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6 tablespoons feta or 6 tablespoons goat cheese, crumbled
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1/4 cup pecans or 1/4 cup slivered almonds, toasted
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1/3 cup bottled poppy seed salad dressing
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1 teaspoon orange zest
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1 lb asparagus spear
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Instructions
- Snap off the woody ends of the asparagus and discard. Take the rest of the asparagus, and cut them into 1" pieces.
- Blanch them in boiling, salted water for a couple of minutes, until just crisp-tender.
- Drain the asparagus, and plunge in cold water until completely cooled. Drain again.
- Meanwhile, for the dressing, blend together Poppy Seed dressing, orange peel, and orange juice.
- In a salad bowl combine the spinach, asparagus, artichokes, and strawberries.
- Lightly toss with the dressing.
- Place on serving plates, and garnish with toasted nuts, and cheese.