Dark green spinach is an excellent source of vitamin A and adds variety to salads.

Salad

1	pound (about 24)	asparagus spears, trimmed
8	cups	torn spinach leaves or lettuce
3	cups	cooked, cubed 1-inch turkey or chicken
2	cups	sliced fresh strawberries
1/4	cup	chopped pecans

1/2	cup	poppy seed dressing
1	Tbsp	orange juice
1	tsp	grated orange peel

• In 10-inch skillet place asparagus; add enough water to cover. Bring to a boil. Cook over medium-high heat until asparagus is crisply tender (5 to 7 minutes).
• Drain; rinse with cold water. Cut into 1-inch pieces.
• In large bowl toss together all salad ingredients except pecans.

• In small bowl stir together all dressing ingredients. Pour dressing over salad; toss to coat.
• Sprinkle with pecans.

  Microwave Directions:

• In 12x8-inch dish place asparagus with tips toward center.
• Add 2 tablespoons water. Cover; microwave on HIGH, rearranging after half the time, until asparagus is crisply tender (3 to 6 minutes).
• Drain; rinse with cold water. Continue as directed above.
• 6 servings

  Nutrition Information

  Serving Size: 1/6 of recipe
  Calories 280; Protein 25g; Carbohydrate 15g; Fat 14g; Cholesterol 54mg; Sodium 200mg