Summer Salad

Recipe

• 2 cups greens mix - any lettuce, radicchio, endive, escarole, etc.
• torn into pieces
• 1 sweet red onion, sliced
• 1 orange, halved and sliced
• 1 pear, sliced
• 1 cups small asparagus, cut approx. 4 inches in length
• 1/2 cup pine nuts
• Raspberry vinaigrette

Cook asparagus in boiling water for approximately one minute. Drain and put into bowl of cold water for about 30 seconds. Remove, drain and dry.

In a large bowl, combine greens mix, onion, orange, pear, asparagus and pine nuts.

Prior to serving, add raspberry vinaigrette, toss and serve.

For variation, add bleu cheese or asiago cheese; use citrus or poppyseed dressing.