5 ozs frozen strawberries -- defrosted
2 1/2 tbsps balsamic vinegar 2 tbsps olive oil 1 tsp
dijon mustard 1/4 tsp salt ground black pepper -- to
taste
Salad: 1/2 lb asparagus 1 head Boston lettuce 5 ozs
baby greens 1 med carrot -- peeled and shredded 1/2 c
feta cheese -- crumbled 2 tbsps almond slivers --
toasted
To Prepare the Vinaigrette: In a blender or food
processor, puree the berries. Add the vinegar, oil,
mustard, salt and pepper. Blend until smooth.
Refrigerate until ready to use.
To Prepare the Salad: Break off the ends of the
asparagus and cut on the diagonal into 2-inch pieces.
Bring a pan of water to a boil, add the asparagus and
cook 2-3 minutes, until tender. Drain and rinse in
cold water until chilled. Pat dry. Clean and tear the
lettuce and greens into bite-size pieces. Put into a
large bowl, cover with paper towels and refrigerate.
When ready to serve, combine the asparagus, greens,
carrot, feta and almonds. Toss with about half the
vinaigrette, using just enough to lightly coat the
greens. Serve.
