Roasted Asparagus Salad With Berries And Raspberry Vinaigrette - cooking recipe

Ingredients

1/2 lb asparagus (read *NOTE)
10 ounces italian blend mixed greens (or similar) or 10 ounces romaine lettuce
1 cup strawberries, hulled and stemmed (strawberries sliced-raspberries left whole) or 1 cup raspberries (strawberries sliced-raspberries left whole)
1/2 cup vidalia onion, peeled and cut into crescents
1/4 cup sliced almonds, toasted
Vinaigrette
1/2 cup raspberries, unsweetened
1/4 cup frozen apple juice concentrate
2 tablespoons white balsamic vinegar or 2 tablespoons white wine vinegar
1/2 tablespoon Dijon mustard
1/8 teaspoon salt
1/2 teaspoon sugar, to taste
white pepper, to taste

Preparation

*NOTE: See Recipe #11040 for roasting directions. Omit all of the ingredients in the recipe except for the olive oil.
VINAIGRETTE: Prepare vinaigrette in non-reactive bowl and blend until smooth, using an immersion blender. Best prepared 1 hour in advance.
Once asparagus is roasted, set aside to cool then cut into 1 1/2\" pieces.
SALAD: In a large salad bowl, combine the mixed greens, cooled asparagus, berries and onions with about 2 tablespoons of the vinaigrette. Toss gently to coat.
Sprinkle top of salad with almonds. Serve remaining salad dressing on the side.