Asparagus Strawberry Salad


Submitted By: Carolyn Devers

Ingredients

  • 1/4 cup sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon poppy seeds
  • 1 1/2 teaspoons sesame seeds
  • 3/4 teaspoon grated onion
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon paprika
  • 1/8 teaspoon Worcestershire sauce
  • 1/4 cup vegetable oil
  • 1 pound fresh asparagus, trimmed
  • 1 pint fresh strawberries, sliced
  • 1/4 cup crumbled bleu cheese, optional

    • Instructions


    In a jar with a tight-fitting lid, combine sugar, vinegar, poppy seeds, sesame seeds, onion, salt (if desired), paprika, and Worcestershire sauce. Shake until sugar is dissolved. Add oil; shake well. Cover and refrigerate for one hour. In a skillet, cook asparagus in a small amount of water until crisp-tender, about six to eight minutes; drain well. Cover and refrigerate at least one hour.
    Arrange asparagus and strawberries on a serving plate; sprinkle with cheese if desired. Pour dressing over all.