Fresh Arugula Salad with Strawberries and Asparagus


medium-sized red onion, sliced thinly

4 loosely packed cups of fresh baby arugula leaves

8 ounces strawberries, sliced (about 1 cups sliced)

3 ounces goat cheese, crumbled

cup pecans

8 stalks fresh asparagus

Raspberry vinaigrette


Wash all produce and fruit separately and dry in a colander.

Snap off the woody ends and cut asparagus into 2-inch pieces. Steam lightly for about 4-6 minutes then rinse in cold water.

Arrange salad on plates with arugula first, then top with sliced onions, strawberries, pecans, a sprinkle of goat cheese and asparagus.

Serve with raspberry vinaigrette.

Recipe courtesy of SongHaven Farm.