Wilted Spinach and Asparagus Salad | Oklahoma State University

Ingredients

• 2 cups fresh spinach, washed, dried and chilled
• 1 pound asparagus, washed and trimmed
• 3 tablespoons balsamic vinegar
• 1-1/2 tablespoons extra virgin olive oil
• 2 tablespoons minced red onion
• 1 clove garlic, minced
• 1/4 teaspoon coarsely ground black pepper
• 1/2 large hard cooked egg, chopped