Asparagus and Strawberry Salad with Kalamata Olives

A green salad with asparagus and olives featuring strawberries for added sweetness.

Photo of Asparagus and Strawberry Salad with Kalamata Olives


8 oz. fresh asparagus spears
1/4 cup water
1 pkg. (6 oz.) baby spinach leaves
1-1/2 cups frozen DOLE Sliced Strawberries partially thawed
1 cup sliced red onion
1/2 cup pitted Kalamata olives cut in half
1/3 cup bottled raspberry vinaigrette
1/4 cup grated Parmesan cheese divided


  1. Break off woody ends of asparagus (the bottom 1- to 1-1/2 inches) and discard. Cut asparagus into 1-inch lengths. Place in a microwaveable dish with water. Microwave on HIGH power for 3 minutes. Immediately rinse asparagus under cold water for 1 minute; drain well.
  2. Place baby spinach, drained asparagus, strawberries, onion, olives, and half the cheese in a large bowl.
  3. Pour dressing over salad; toss to evenly coat. Sprinkle with remaining cheese and serve immediately.
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