Baby spinach is plentiful in spring and asparagus is tender-sweet. The two combined with a hint of sticky dates offer a brisk balance to this zesty lime dressing.
1/4 cup (60 mL) balsamic vinegar
3 Tbsp (45 mL) liquid honey
3 Tbsp (45 mL) extra-virgin olive oil
1/4 cup (60 mL) lime juice
1/4 tsp (1 mL) Dijon mustard
1/4 tsp (1 mL) sea salt and freshly ground pepper
1/3 cup (80 mL) slivered almonds, toasted
1 bunch asparagus, cleaned and woody ends trimmed
1 cup (250 mL) sliced brown mushrooms
1/3 cup (80 mL) finely chopped dates
2 oz (57 g) soft brie, diced
8 cups (2 L) baby spinach leaves, washed and dried
To make dressing: in small bowl, whisk vinegar and honey until honey dissolves. Add all other dressing ingredients and whisk together until well combined. Set aside.
In dry skillet or heavy fry pan, toast almonds over medium heat, stirring constantly, until they begin to brown. Set aside to cool.
In large bowl, combine all salad ingredients except spinach and almonds. Add dressing and toss to combine ingredients and distribute the dressing evenly. Add spinach and almonds, toss lightly, and serve immediately.
Each serving contains: 241 calories; 6 g protein; 12 g total fat (3 g sat. fat, 0 g trans fat); 31 g total carbohydrates (25 g sugars, 4 g fibre); 195 mg sodium
source: “Simple Spring Salads“, alive #367, May 2013