Linda'S Spinach Salad With The Works - cooking recipe

Ingredients

8 cups baby spinach leaves
1 lb asparagus spear
1 (6 ounce) jar artichoke hearts, drained, and each cut in half
2 cups fresh strawberries, washed and sliced or 2 cups blueberries, washed
6 tablespoons feta or 6 tablespoons goat cheese, crumbled
1/4 cup pecans or 1/4 cup slivered almonds, toasted
Dressing
1/3 cup bottled poppy seed salad dressing
1 teaspoon orange zest
1 tablespoon orange juice

Preparation

Snap off the woody ends of the asparagus and discard. Take the rest of the asparagus, and cut them into 1\" pieces.
Blanch them in boiling, salted water for a couple of minutes, until just crisp-tender.
Drain the asparagus, and plunge in cold water until completely cooled. Drain again.
Meanwhile, for the dressing, blend together Poppy Seed dressing, orange peel, and orange juice.
In a salad bowl combine the spinach, asparagus, artichokes, and strawberries.
Lightly toss with the dressing.
Place on serving plates, and garnish with toasted nuts, and cheese.