From the Dole Company-as found on a bunch of fresh asparagus spears. (Yep, I played around with the recipe.) The original recipe uses bottled raspberry dressing. Roasting the asparagus brings out the delicious flavor, whereas steaming seems to make it soggy, in my opinion. When shopping for asparagus look for spears with stalks that are uniform in size and leaves that are tightly close, indicating freshness.

Ingredients

4 serv.

asparagus↗1⁄2 lb
read *NOTE
italian blend mixed greens (or similar) or 10 ounces romaine lettuce↗10 ounces
strawberries, hulled and stemmed (strawberries sliced-raspberries left whole) or 1 cup raspberries (strawberries sliced-raspberries left whole)↗1 cup
vidalia onion, peeled and cut into crescents↗1⁄2 cup
sliced almonds, toasted↗1⁄4 cup
Vinaigrette
raspberries, unsweetened↗1⁄2 cup
frozen apple juice concentrate↗1⁄4 cup
white balsamic vinegar or 2 tablespoons white wine vinegar↗2 tablespoons
Dijon mustard↗1⁄2 tablespoon
salt↗1⁄8 teaspoon
sugar, to taste↗1⁄2 teaspoon
white pepper, to taste

Step-by-step instructions

1
*NOTE: See Recipe #11040 for roasting directions. Omit all of the ingredients in the recipe except for the olive oil.
2
VINAIGRETTE: Prepare vinaigrette in non-reactive bowl and blend until smooth, using an immersion blender. Best prepared 1 hour in advance.
3
Once asparagus is roasted, set aside to cool then cut into 1 1/2" pieces.
4
SALAD: In a large salad bowl, combine the mixed greens, cooled asparagus, berries and onions with about 2 tablespoons of the vinaigrette. Toss gently to coat.
5
Sprinkle top of salad with almonds. Serve remaining salad dressing on the side.

Source: food.com

Original recipe ↗

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