Roasted Asparagus Salad With Berries And Raspberry Vinaigrette

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

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

Recipe

• 1 *note: see asparagus, oven-roasted 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.