Ingredients

The following ingredients have 6 Servings
  • 6-8 oz fresh broccoli florets
  • 1 1/2 cups chopped strawberries
  • 2 cups chopped asparagus
  • 1/2 cup feta cheese
  • 1/2 Tbsp poppy seeds
  • 1/2 cup sliced almonds
  • Dressing:
  • 1/3 cup mayo
  • 1 Tbsp balsamic vinegar
  • 1/2 Tbsp olive oil
  • 2 Tbsp brown sugar
  • 1 tsp Dijon mustard

Instruction

  • Combine the ingredients for the dressing in a small mixing bowl, whisk well and set aside.
  • Prepare a bowl with cold, iced water for the asparagus and set it aside. Bring a pot of water to boil and add chopped asparagus. Blanch asparagus for 3-4 minutes and take them out straight into the ice cold water to stop the cooking process. Let asparagus cool down and take them out. Pat the excess water with a paper towel.
  • Chop broccoli florets and add them into a mixing bowl.
  • Add strawberries, asparagus, feta cheese, almonds, and poppy seeds.
  • Mix in the prepared dressing until everything is evenly coated.
  • Keep refrigerated until ready to serve.
  • *Note: strawberries will start to wilt after a day in the fridge. It is recommended that the salad is prepared and eaten fresh, the same day.*