Spinach and Asparagus Salad

  • Servings: 6


1 six-ounce package of baby spinach
1 bundle of asparagus (about 12 – 16 ounces) – cut into 1 inch pieces, and blanched & chilled
1/3 cup julienned sun-dried tomatoes packed in oil, drained and blotted with a paper towel
1 ripe avocado, cut into bite-sized pieces
1/4 cup toasted pine nuts
a couple ounces of shaved hard aged cheese (like manchego, parmesan, or romano) – a vegetable peeler works great for this!
Balsamic Dijon Vinaigrette (recipe below)
Balsamic Dijon Vinaigrette:
1/3 cup good olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (adjust to suit your taste)


For Full Recipe Details Go Here: http://juicybites.net/2013/05/21/spinach-and-asparagus-salad/