Herbs and greens make nutritious summer meals.
Strawberry and Asparagus Salad with Tarragon
Spring is the best time to eat this salad, when the asparagus is tender and the strawberries are vine ripened. Recent studies show that vine-ripened fruit contains more nutrients than fruit that has been picked too early. Asparagus contains folic acid and vitamins A, C, and E, all antioxidants. A serving of strawberries contains almost a full U.S. Recommended Daily Allowance of vitamin C.
• 1 head red-leaf lettuce
• 4 large leaves of curly endive
• 1/2 cup fresh tarragon tips
• 8 asparagus spears, cooked and chopped into 2-inch pieces
• 1 pint strawberries, washed
• 1 tablespoon black sesame seeds
• 1 1/2 tablespoons cold-pressed olive oil
• 1/2 tablespoon dark sesame oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons honey
1. Wash the red-leaf lettuce and curly endive. Pat dry, then tear into bite-sized pieces and place in a serving bowl.
2. In a separate bowl, whisk the dressing ingredients together (if the honey is thick or crystallized, place the jar in hot water to liquefy). Toss the tarragon and asparagus with the dressing, then spoon the mixture over the greens. Top with the strawberries and sesame seeds and serve.
Debbie Whittaker demonstrates her healthy cooking style as the “Herb Gourmet” in Denver, Colorado.
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