Asparagus Strawberry Raspberry Balsamic Salad

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Posted by in Recipes on Aug 31, 2012 . .

1 1/2 lb. asparagus, cut into ½" pieces 

½ c. Olive Cart Red Raspberry balsamic vinegar
2-3 cups strawberries, sliced thick
½ red onion, sliced very thin
1 T. caramel topping or honey (plus more for drizzle as finish)
1 T. Olive Cart California Picual olive oil
Fresh grated nutmeg
Salt and pepper to taste
Garnish: Caramel topping to taste
1-2 T. sliced toasted almonds
 
Cook asparagus in well salted boiling water for 3-5 minutes. Rinse in cold water. Microwave onion in a 1/8 c. of water for 1 minute and rinse well in cold water and drain. Arrange asparagus on a platter. Arrange strawberries over asparagus or toss. Whisk caramel or honey into balsamic, add oil, nutmeg, salt and pepper. Add onions to the vinegar mixture. Pour the mixture over asparagus. Drizzle with caramel topping. Sprinkle almonds over the salad.
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