Asparagus berry salad When strawberries and asparagus are at their peak, the salad is sensational! I like to serve it for brunch or dinner. Sometimes I add grilled chicken or salmon to create a refreshing but filling main-dish salad. From Trisha Kruse of Eagle Idaho.

Ingredients 

1 pound fresh asparagus, trimmed and cut

into 1-inch pieces

3 tablespoons olive oil, divided

1/4 teaspoon salt

1/4 teaspoon coarsely ground pepper

8 cups spring mix salad greens

3 cups sliced fresh strawberries

1/2 small red onion, thinly sliced

1/2 cup chopped walnuts, toasted

2 tablespoons balsamic vinegar

2 teaspoons sugar

Method 

In a bowl, toss the asparagus with 1 tablespoon oil. 

Spread in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. 

Sprinkle with salt and pepper. Bake at 400° for 15-20 minutes or until tender.

In a large salad bowl, toss greens, strawberries, onion, walnuts and asparagus. In a small bowl, whisk the vinegar, sugar and remaining oil. 

Drizzle over salad and toss to coat. Yield: 6-8 servings.