Prep Time: 30 Minutes
Cooking Time: Cook 3 Minutes
March/April 2021 Big Y Dig In Magazine Recipe
Directions1. Wash hands with soap and water.
2. Rinse all fresh produce items under cold running water.
3. In a jar with a tight-fitting lid, combine vinegar, honey mustard, honey, garlic, sugar and olive oil; season to taste with salt and pepper. Close the lid and shake to mix well. Let vinaigrette chill in the refrigerator until ready to use.
4. Snap tough ends off asparagus. Bring a large pot of salted water to a boil. Add asparagus and cook for 3 minutes or until just tender. Drain and plunge asparagus into a large bowl of ice water to stop them from cooking; drain, chop and set aside.
5. In a large serving bowl, combine field greens, arugula and spinach; mix well. Top with asparagus, strawberries and feta cheese. Serve with vinaigrette.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving
Total Fat: 16g
Saturated Fat: 3g
Total Carbohydrates: 22g
Dietary Fiber: 4g
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more