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

1. Place asparagus in microwaveable casserole dish.
2. Add water; cover.
3. Microwave on HIGH 3 min.
4. or until asparagus is crisp-tender.
5. Rinse with additional cold water; drain.
6. Toss asparagus with salad greens, peas, tomatoes, basil and dressing in large bowl.
7. 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)