This unusual salad is perfect for celebrating spring.
Prep Time: 15 minutes
Cook Time: 3 minutes
Ingredients:
- 1/4 cup lemon juice
- 3 Tbsp. canola oil
- 2 Tbsp. honey
- 1/4 tsp. salt
- dash pepper
- 1 Tbsp. fresh thyme leaves
- 1 pound asparagus
- 2 cups sliced strawberries
- 4 cups baby spinach leaves
Preparation:
In small jar with screw top lid, combine lemon juice, oil, honey, salt, pepper, and thyme. Shake vigorously until combined.
Trim asparagus and cut into 1" lengths. Cook asparagus in boiling water for 3-4 minutes until crisp tender; drain well and rinse with cold water. Combine with strawberries and place on spinach leaves. Drizzle with dressing and serve. 4 servings
