Asparagus Spinach Salad

A perfect pairing for any meal, this wonderful asparagus recipe is sweet and salty. Mixed with fresh strawberries and smoked turkey breast, you'll want it everyday of the week.

Ingredients

1 pound fresh asparagus spears
1/2 cup poppy seed dressing
8 cups torn fresh spinach
2 cups fresh, sliced strawberries
3/4 pound smoked turkey breast, cubed
1/4 cup pecan halves, roasted in the oven until golden
8 ounces fresh button mushrooms, sliced
red onion, sliced thin to taste
For Dressing
2 1/2 cups granulated sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1 1/2 teaspoon paprika
1/2 cup apple cider vinegar
1 1/2 cup vegetable oil
1 teaspoon onion, minced
2 tablespoons poppy seeds

Instructions

Cook asparagus until tender but still crisp, tender-drain and refresh with cold water (let stand in the cold water until cool). Drain well on paper towels. Set aside.
In a salad bowl, combine the asparagus, spinach leaves and turkey. Add the poppy seed dressing and toss. Top with the strawberries, mushrooms, red onions and pecans. Serve with crackers and rolls.
For the poppy seed dressing mix sugar, mustard powder, salt, paprika and vinegar in a medium mixing bowl. Slowly add the oil beating constantly with an electric mixer. This process takes a while to dissolve the sugar.
Continue to beat until the sugar has dissolved and the dressing is thick.
Add the onion and poppy seeds (if using) beat a few minutes more. Store covered in the refrigerator.