The subtle sweet heat of our Red Pepper Jelly Dressing brightens this Spinach-Strawberry Salad with asparagus and pecans.
Spinach-Strawberry Salad with Red Pepper Jelly Dressing
MAKES 8 SERVINGS
Ingredients
- 2 cups water
- 1 cup fresh asparagus, cut into 1-inch pieces
- 12 cups loosely packed fresh spinach
- Red Pepper Jelly Dressing (recipe follows)
- ⅛ teaspoon kosher salt
- 1 pound fresh strawberries, halved or quartered
- ½ cup coarsely chopped pecans, toasted
RED PEPPER JELLY DRESSING
- ¾ cup red pepper jelly
- 1 tablespoon stone-ground mustard
- 1 tablespoon distilled white vinegar
- 1 tablespoon water
- ¼ teaspoon kosher salt
- 1 tablespoon canola oil
Instructions
- In a medium saucepan, bring 2 cups water to a boil. Add asparagus; cook 30 seconds. Drain and place in a bowl of ice water to stop the cooking process. Drain; pat dry.
- In a large bowl, toss together spinach, 2 tablespoons Red Pepper Jelly Dressing, and salt. Spoon onto a large serving platter. Top with asparagus and strawberries, and drizzle with 4 tablespoons Red Pepper Jelly Dressing. Sprinkle with pecans. Serve with remaining dressing.
RED PEPPER JELLY DRESSING
- In a small bowl, whisk jelly, mustard, vinegar, 1 tablespoon water, and salt until smooth. Whisk in oil. Serve immediately or cover and refrigerate up to 1 week, whisking again before serving.
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