Fruit and Vegetable Salad Supreme

Strawberries are starting to show up at the market, especially if you  shop earlier in the day. They do sell quickly, but are so juicy and tasty. Just eating a bowl of strawberries is delicious. They are versatile enough to go on or in almost anything for breakfast, lunch or dinner. The only really frustrating thing about strawberries is when they mold before you can enjoy them.  Try a quick rinse in white vinegar and water once you get the berries home. (1 cup vinegar, 8 cups water, mix, add berries, swish gently, drain, rinse, drain then dry. Strawberries will not keep well if they have been left soaking in water.)

Like all salad recipes, there is room for adjustment. If you do not like an ingredient that is listed, leave it out. If you have something else in the fridge that needs to be used, add it in. Want to make a salad a meal, add cooked meat or fish, If you are not going to eat the whole recipe in one sitting, leave the dressing off so the salad will keep and add the dressing when it is served. Asparagus, carrots, salad greens and strawberries, meat and fish can all be found at the market. Enjoy!

  • Prep Time:
  • Cook Time:


  • 1/2 pound asparagus spears, cut into bite-size pieces
  • 2 cups thinly sliced carrot
  • 8 cups mixed salad greens
  • 2 cups sliced strawberries
  • 1/2 cup light balsamic vinaigrette
  • 1 cup (4 ounces) crumbled goat or feta cheese
  • 1/2 cup pecan halves, toasted


1. Bring a large saucepan filled with water to a boil. Prepare a bowl of ice water. Add asparagus and carrot to boiling water. Remove after 2 minutes, or when color has brightened; drain and plunge into ice water. Drain, and pat dry.

2. Combine salad greens, strawberries, and vegetables. Add dressing; toss well before serving. Top with cheese and pecans.

Nutritional Information

Calories per serving: 227
Fat per serving: 15g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 2g
Protein per serving: 7g
Carbohydrate per serving: 19g
Fiber per serving: 6g
Cholesterol per serving: 15mg
Iron per serving: 2mg
Sodium per serving: 478mg
Calcium per serving: 132m

Photo: Leigh Beisch, recipe by: Karen Levin,,10000001063329,00.html