Spring Bouquet Salad with Raspberry Vinaigrette
This fresh spring salad is delicious.
INGREDIENTS:
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1/2 lb.
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asparagus 1 bias cut
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1 pkg. (10 oz.)
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Italian or Romaine Salad Blend
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1 cup
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frozen DOLE Raspberries
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1/2 cup
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fat free or regular raspberry vinaigrette
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1/4 cup
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almonds sliced and toasted
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DIRECTIONS:
- Cook asparagus* in boiling water in large saucepan, 2 minutes or until tender crisp. Drain and immediately plunge into ice water. Let stand 5 minutes; drain.
*Microwave directions for asparagus: Place asparagus in microwave-safe dish with 1 tablespoon water. Microwave on HIGH 3 to 5 minutes or until tender-crisp; stirring once during heating. Proceed as above in step 1, draining and placing asparagus into ice water.
- Toss salad blend, raspberries, and asparagus in large bowl. Pour dressing over salad and toss to evenly coat. Sprinkle with almonds and serve.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4