Greens with Asparagus and Raspberries

Field Greens Salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings


Candied Walnuts:
1teaspoon olive oil
1/4cup walnut pieces
2teaspoons sugar
Field Green Salad:
9ounces bag field greens
1pint raspberries
1pound asparagus, cooked until tender and cut into 2-inch lengths
1/4cup extra-virgin olive or walnut oil
1/4cup raspberry or balsamic vinegar
1/4teaspoon coarse salt
Freshly ground black pepper
1/4cup mild goat cheese or goat cheese crumbles


  1. To prepare walnuts, heat oil in a large nonstick pan over medium heat. Add walnuts and sauté. Sprinkle with sugar and continue sautéing 2 minutes until sugar is melted and golden brown. Remove from heat and set aside to cool.
  2. To prepare salad, place greens in a large salad bowl. Add raspberries, asparagus, oil, vinegar, salt and pepper and toss gently.  
  3. Add goat cheese and lightly mix. Divide among 4 plates and sprinkle candied walnuts over tops. 

Recipe by Chef Steve Petusevsky

Nutritional Info *per serving

  • Calories 300
  • Fat 23g
  • Cholesterol 5mg
  • Sodium 200mg
  • Carbohydrate 22g
  • Fiber 4g
  • Protein 7g