Spring Bouquet Salad with Raspberry Vinaigrette
This fresh spring salad is delicious.
Ingredients
½ lb. asparagus 1 bias cut
1 pkg. (10 oz.) Italian or Romaine Salad Blend
1 cup frozen DOLE Raspberries
½ cup fat free or regular raspberry vinaigrette
¼ cup almonds sliced and toasted
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.