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Strawberry-Spinach Salad

Makes: 4 to 6 servings Yield: 4 to 6 main-dish servings
Start to Finish 30 mins
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,
  • cal. (kcal) 335,
  • Fat, total (g) 19,
  • chol. (mg) 68,
  • sat. fat (g) 3,
  • carb. (g) 13,
  • fiber (g) 5,
  • pro. (g) 29,
  • vit. A (IU) 5928,
  • vit. C (mg) 64,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 169,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 274,
  • Potassium (mg) 856,
  • calcium (mg) 131,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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