Developed by Kristen Race, M.S., R.D., L.D.
Salad
Dressing
Preheat the oven to 350°. Combine the walnuts, maple syrup and sea salt in a small bowl until well mixed. Place on a baking sheet and bake for approximately 10–12 minutes, until roasted. While the walnuts are roasting, blanch the asparagus in boiling water for 2–3 minutes, until bright green. Drain the asparagus. Rinse or submerge in very cold water to stop the cooking. Set aside. Mix all the dressing ingredients in a small bowl or jar. Combine the lettuce, asparagus, strawberries and roasted walnuts in a large bowl. Drizzle with the lemon-mint vinaigrette dressing and toss gently. Top with sliced avocado and a sprinkling of fresh mint. Enjoy!
Yield: 4-6 servings
(For 6 servings)
Calories: 280
Fat: 21 g
Total carbohydrate: 3 g
Fiber: 1 g
Sodium: 150 mg
Protein: 19 g
Iron: 8 g