Strawberry Asparagus Spring Salad #fantasticalfoodfight

I've never been one to make a particular planned tossed salad - salad is some lettuce and whatever you have on hand to go with it, right?  So, when I signed up for May's salad-themed Fantastical Food Fight, I didn't have anything in mind - I'd just knew there would be several salads showing up on our table, and one of them would be the right one to share.

Check the link up below to see the salads everyone shared!

For the past several weeks, we've been getting a weekly delivery of local fresh produce from the Virginia-based company, Seasonal Roots, so we've been enjoying their fresh, in-season bounty quite a bit.  A couple weeks ago, along with some potatoes, radishes and fresh herbs, my box had a large basket of gorgeous ripe strawberries, some fat succulent asparagus, and a big bag of spring lettuce mix.

I'd found my salad.

I added pan seared salmon to this to make it a main dish salad - that could be switched with steak slices, chicken, or left off entirely. 

No matter how you do it, if your produce is as flavorful and fresh as mine was, this is a salad you will dream of after you've had it.

Strawberry Asparagus Salad
Serves 2 with leftover salad

1 bunch fat asparagus
Olive Oil
Coarse salt

Spring lettuce mix, washed and chopped
1 pint fresh strawberries
1/2 cup feta cheese

2 salmon filets
olive oil
Pepper, Salt
Lemon juice

Balsamic Vinaigrette
1/2 cup olive oil
2 T. balsamic vinegar
1 T. Dijon mustard
Pepper, Salt, garlic powder

Prepare the asparagus by snapping or trimming the woody ends.  Cut into inch-long pieces and lay in a baking dish. Drizzle with olive oil, turning the asparagus to coat.  Sprinkle with coarse salt.

Roast asparagus at 400F for about 20 minutes, or until tender to taste.  Set aside to cool.

While asparagus is cooking, de-stem and slice strawberries into a bowl, set aside. (If yours aren't very sweet a small sprinkle of sugar can be added but don't be heavy handed with it.)

Wash lettuce, and put into a large bowl.

To make the dressing, use a jar, combining all ingredients and shaking well before serving.  I have a jar with markings for several dressing formulas for dressings around the sides and it makes my life very easy.

Sear the salmon in a hot skillet with olive oil, beginning skin side down and seasoned with salt and pepper. When the salmon is opaque and flaky, give it a squirt of lemon and remove from heat.

To plate the salad, place some lettuce in each bowl, top with a generous serving of asparagus, then strawberry slices, then feta cheese. End with some pieces of salmon.

Drizzle with balsamic vinaigrette to taste.

Swoon.

Let's see what wonderful salads others are bringing to this food fight!

An InLinkz Link-up