Balsamic Asparagus Salad

• 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
• 1/3 cup thinly sliced red onion
• 1/2 cup chopped sweet red pepper
• 1/4 cup dried cranberries
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• Dash salt and pepper
• 3 tablespoons slivered almonds, toasted
• 3 tablespoons chopped cooked bacon or bacon bits

1. In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries.
2. In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

fresh asparagus, red onion, sweet red pepper, cranberries, olive oil, balsamic vinegar, lemon juice, mustard, salt, slivered almonds, bacon

Taken from www.tasteofhome.com/recipes/balsamic-asparagus-salad/ (may not work)