Strawberry Spinach Salad with Roasted Asparagus

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.