Green Salad with Tomatoes and Asparagus
- 6 fresh asparagus spears, trimmed, cut into 1-inch lengths
- 2 Tbsp. water
- 6 cups loosely packed torn mixed salad greens
- 1 cup sugar snap peas, trimmed
- 1 cup grape tomatoes, halved
- 1/2 cup loosely packed fresh basil leaves, torn
- 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
- 1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
- 1 can (19 fl oz/540 mL) white kidney beans, rinsed
- Place asparagus in microwaveable casserole dish.
- Add water; cover.
- Microwave on HIGH 3 min.
- or until asparagus is crisp-tender.
- Rinse with additional cold water; drain.
- Toss asparagus with salad greens, peas, tomatoes, basil and dressing in large bowl.
- Spoon onto serving platter; top with cheese and beans.
lengths, water, sugar snap peas, grape tomatoes, basil, italian dressing, oregano
Taken from www.kraftrecipes.com/recipes/green-salad-tomatoes-asparagus-172243.aspx (may not work)