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Strawberry-Spinach Salad
Ingredients
-
1
pound asparagus spears
-
1/3
cup bottled poppy seed salad dressing or Italian salad dressing
-
1
teaspoon finely shredded orange peel
-
1
tablespoon orange juice
-
8
cups fresh baby spinach or assorted greens
-
2
cups sliced fresh strawberries and/or whole blueberries
-
3/4
- 1
pound cooked turkey, cut into 1/2-inch cubes
-
1/4
cup toasted pecan halves
Directions
1. Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut into 1-inch pieces. Cook asparagus, covered, in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. Drain asparagus. Rinse with cold water. Let stand in cold water until cool; drain.
2. Meanwhile, for dressing, in a small mixing bowl stir together poppy seed dressing, orange peel, and orange juice; set aside.
3. In a salad bowl combine asparagus, greens, berries, and turkey. Place on salad plates. Top with pecans. Serve with dressing. Makes 4 to 6 servings.
Nutrition Facts
(Strawberry-Spinach Salad)
- Servings Per Recipe 4,
- Calories 335,
- Protein (gm) 29,
- Carbohydrate (gm) 13,
- Fat, total (gm) 19,
- Cholesterol (mg) 68,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 5,
- Vitamin A (IU) 5928,
- Vitamin C (mg) 64,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 169,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 274,
- Potassium (mg) 856,
- Calcium (DV %) 131,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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