PREP: 25 minutes ROAST: 10 minutes OVEN: 400°F MAKES 4 servings
2 cups strawberries, trimmed and halved
2 tablespoons white wine vinegar
2 teaspoons Dijon-style mustard
1 teaspoon honey
1⁄4 teaspoon salt
1⁄4 teaspoon cracked black pepper
1⁄4 cup olive oil
8 ounces asparagus, trimmed and bias-sliced into 2-inch pieces
1 5- to 6-ounce package fresh baby spinach
1 large nectarine or peach, pitted and cut into wedges
1⁄2 cup chopped almonds, toasted
1 Preheat oven to 400°F. For vinaigrette, in a blender combine 1⁄2 cup of the strawberries, the vinegar, mustard, honey, salt, and pepper. Cover and blend until smooth. With the motor running, add 3 tablespoons of the olive oil through the hole in the lid in a steady stream until incorporated.
2 Place asparagus in a shallow baking pan. Drizzle with the remaining 1 tablespoon olive oil. Roast, uncovered, about 10 minutes or until crisp-tender.
3 On a serving platter arrange spinach. Top with remaining strawberries, asparagus, nectarine, and almonds. Drizzle vinaigrette over salad.
PER SERVING: 254 cal., 20 g total fat (2 g sat. fat), 0 mg chol., 235 mg sodium, 17 g carb., 5 g fiber, 5 g pro.