Warm Asparagus-Spinach Salad
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad.
Kathleen Lucas Trumbull, Connecticut
Warm Asparagus-Spinach Salad Recipe
Warm Asparagus-Spinach Salad
1 ½ Lbs. fresh asparagus, trimmed and cut into 1 inch pieces
2 Tbsp. plus ½ cup olive oil, divided
¼ tsp. salt
1 ½ Lbs. uncooked penne pasta
¾ cup chopped green onions
6 Tbsp. white wine vinegar
2 Tbsp. soy sauce
1 package (6 oz.) fresh baby spinach
1 cup coarsely chopped cashews
½ cup shredded Parmesan cheese
Place asparagus in a 13×9 inch baking dish. Drizzle with 2 Tbsp. oil; sprinkle with salt. Bake, uncovered, at 400 F. for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain.
For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam.
In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese. 12 servings
(Recipe for Warm Asparagus-Spinach Salad was in tasteofhome.com)
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