Spinach-Strawberry Salad with Red Pepper Jelly Dressing

Spinach-Strawberry Salad with Red Pepper Jelly Dressing

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
  1. 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.
  2. 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
  1. 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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