Orange and Asparagus Salad

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Quick and colorful, this salad appeals to kids and adults.

Serves about 6

2 cups cut-up fresh or frozen Michigan asparagus
1 (6-ounce) bag spring or European lettuce
1 (11-ounce) can mandarin orange sections
1/3 cup thinly sliced red onion
1/4 cup honey roasted cashews
1/2 cup raspberry vinaigrette dressing

Steam or microwave asparagus until tender-crisp. Drain and let cool. Combine cooked asparagus, lettuce, oranges, onion and cashews. Pour dressing over all. Toss to evenly coat. Serve
immediately.

Note: Recipe from the Michigan Asparagus Advisory Board.

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