Asparagus Cobb Salad

• 6 cups Kraft Balsamic Vinaigrette Dressing, divided
• 8 cups asparagus, thin stalks, woody ends trimmed
• 8 cups tomatoes, each cut into 12 wedges Safeway 1 lb For $1.29 thru 02/09
• 18 hard-cooked eggs, peeled, each cut into 4 wedges
• 18 cups arugula leaves
• 6 cups radicchio leaves, torn
• 6 cups garlic or herbed croutons

1. SLICE asparagus stalks into 2-inch pieces and blanch in boiling, salted water for 2 minutes, or until crisp-tender.
2. Drain, rinse well under cold water.
3. Drain again.
4. TOSS half the dressing with arugula and radicchio.
5. Arrange on plates.
6. TOP lettuce mixture with asparagus, tomatoes, eggs, and croutons.
7. Drizzle with remaining dressing.
8. Serve immediately.

dressing, thin stalks, tomatoes, eggs, arugula, radicchio leaves, garlic

Taken from www.kraftrecipes.com/recipes/asparagus-cobb-salad-93866.aspx (may not work)