Thai Stir-Fry Vegetable Salad

• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 2 teaspoons freshly grated gingerroot
• 1 (6-8-ounce) bag (4 cups) mixed salad greens
• 2 tablespoons Land O Lakes Butter
• 1/2 pound asparagus spears, trimmed, cut into 2-inch pieces
• 1 medium (1 cup) red bell pepper, chopped
• 1 jalapeno pepper, seeded, finely chopped
• 1/4 teaspoon garlic powder

1. Combine all dressing ingredients in bowl; mix well.
2. Set aside.
3. Divide greens evenly among 4 individual serving plates.
4. Melt butter in 12-inch skillet or wok until sizzling; add asparagus.
5. Cook over medium-high heat, stirring constantly, 2 minutes or until partially cooked.
6. Add all remaining vegetables and garlic powder.
7. Continue cooking 1-2 minutes or until vegetables are crisply tender.
8. Stir in dressing.
9. Continue cooking, stirring constantly, 1-2 minutes or until heated through.
10. Spoon vegetable mixture over salad greens.
11. Serve immediately.

lime juice, honey, soy sauce, gingerroot, mixed salad greens, butter, red bell pepper, pepper, garlic

Taken from www.landolakes.com/recipe/3554/thai-stir-fry-vegetable-salad (may not work)