Spring Bouquet Salad


Spring Bouquet Salad

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Servings and Ingredients

Serves 4
¼ c. Hy-Vee sliced almonds, toasted*
8 oz. asparagus, cut into 1-1/2-inch pieces
1 (10 oz) pkg baby spinach
1 c. halved strawberries or raspberries
½ c. bottled fat-free or regular raspberry vinaigrette


  1. Cook asparagus** in boiling water in large saucepan for 2 minutes, or until tender-crisp. Drain and immediately plunge into ice water. Let stand 5 minutes, then drain.
  2. Toss spinach, berries and asparagus in large bowl.
  3. Pour dressing over salad; toss to coat evenly.
  4. Sprinkle with almonds and serve.
  5. *To toast almonds: Spread almonds in a flat baking dish. Bake at 350 degrees for 7 to 10 minutes, until golden and fragrant. Stir once or twice. Set aside.
  6. **Microwave directions for asparagus: Place asparagus in microwave-safe casserole dish with 1 tablespoon water. Microwave on HIGH for 3 to 5 minutes, or until tender-crisp, stirring once during heat. Proceed as above, draining and placing into ice water, then draining again.

Nutrition facts


146 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 50mg
  • Total Carbohydrates: 18g
  • Protein: 7g

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