Fresh asparagus with spinach is a great combination. This salad has it all and a nice sweet vinaigrette dressing that I enjoyed very much and had seconds.
1 bunch asparagus cut into thirds
3 c spinach: cut into smaller pieces
1 c cherry tomatoes cut in half
½ red onion sliced into quarter-moon shaped pieces
½ c feta cheese crumbled
1 lb Grass-fed beef, buffalo, or Omega-3 pork bacon cooked to crispy and crumbled into small pieces
½ red bell pepper cut into quarter-moon shaped slices
½ yellow bell pepper cut into quarter-moon shaped slices
1 can sliced or whole black olives
1 can artichokes drained and chopped
1 small head broccoli/cauliflower cut up into small pieces
½ c sliced radish
Optional: hard boiled eggs
¼ c macadamia nut oil
Juice of one lemon
2 Tbsp apple cider vinegar
salt and pepper to season
2 Tbsp Italian seasoning
⅓ c honey
1. In a large pot boil the asparagus for four to five minutes. Rinse in cold water.
2. In a large bowl combine all vegetables and feta cheese.
Vinaigrette: can be doubled for extra dressing for later.
1. In a small bowl whisk together oil, lemon juice, vinegar, honey, Italian seasoning, salt and pepper.
2. Pour the desired amount of dressing over the salad and mix together.
Serve at your family get together or party. All will enjoy and want the recipe.
Submitted by Sandra Slanker