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Asparagus and Strawberry Salad with Kalamata Olives

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

Total Time: 15 minutes

Servings: 6

Ingredients

8 oz. fresh asparagus spears

¼ cup water

1 pkg. (6 oz.) baby spinach leaves

1-½ cups frozen DOLE Sliced Strawberries partially thawed

1 cup sliced red onion

½ cup pitted Kalamata olives cut in half

⅓ cup bottled raspberry vinaigrette

¼ cup grated Parmesan cheese divided

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.
Place baby spinach, drained asparagus, strawberries, onion, olives, and half the cheese in a large bowl.
Pour dressing over salad; toss to evenly coat. Sprinkle with remaining cheese and serve immediately.