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Strawberry and Asparagus Salad with Lemon Vinaigrette (Gluten Free)
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4.43 from 7 votes

Strawberry and Asparagus Salad with Lemon Vinaigrette

Servings 4

Ingredients

  • ½ bunch asparagus cut into 1-inch segments
  • 1 cup fresh or frozen peas
  • 5 ounces butter lettuce or romaine hearts
  • 10 large strawberries sliced
  • 2 ounces soft goat cheese and/or blue cheese
  • ¼ cup sliced almonds and/or walnut pieces
  • Optional: leftover chicken or steak
  • For the vinaigrette:
  • 2 lemons juiced
  • 1 shallot minced
  • 2 Tablespoons olive oil
  • 2 Tablespoons white vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dry oregano
  • 1 pinch salt

Instructions

  • To make the dressing, combine the lemon juice, shallot, vinegar, honey, mustard, and oregano in a jar.  Screw on the lid and shake vigorously to combine. Season to taste with salt. Divide the dressing among four quart-size mason jars.
  • Bring a small pot of water to a boil. Add the asparagus and peas; cook for 1 minute, or until the asparagus turns bright green and the peas float to the top. Drain and rinse under cold water.
  • Add the asparagus, peas, strawberries, cheese, nuts and meat (if using) to the jars of dressing. Top with lettuce. Cover and refrigerate until ready to serve.