Name: Warm Asparagus Salad
Total time: 25 min
Ingredients: 1 pound fresh asparagus spears or one 10-ounce package frozen asparagus spears; 2 tablespoons bottled Italian salad dressing; Salt; Freshly ground black pepper; 8 cups mesclun or one 5-ounce package baby mixed salad greens; ¼ cup snipped pitted whole dates; 4 ounces crumbled goat cheese; ¼ cup pecans pieces, toasted; 1 large tomato, seeded and chopped (optional); Balsamic Vinaigrette (see recipe below)

Directions

Step 1
Snap off and discard woody bases from fresh asparagus. Cut fresh asparagus into 2- to 3-inch pieces. Place a steamer basket in a large saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Evenly arrange fresh or frozen asparagus in steamer basket. Cover and reduce heat; steam for 2 minutes. Remove. Arrange asparagus in a baking pan. Drizzle Italian salad dressing over asparagus. Season with salt and freshly ground pepper. If you like, broil asparagus 4 inches from the heat for 2 to 3 minutes or until lightly browned. Set aside to cool slightly.

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Step 2
To serve, arrange mesclun on 4 large salad plates or 4 dinner plates. Sprinkle dates on top of the mesclun. Sprinkle with goat cheese and pecans. Arrange asparagus on top. If you like, top with chopped tomatoes. Drizzle with some of the Balsamic Vinaigrette. Serve immediately. Makes 4 side-dish servings.

Nutrition Facts (Warm Asparagus Salad)

Per Serving:

493 calories; total fat 41g; saturated fat 9g; cholesterol 13mg; sodium 446mg; carbohydrates 26g; fiber 4g; protein 9g; vitamin a 437IU; vitamin c 21mg; calcium 91mg; iron 2mg.

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