Strawberry, Shrimp and Asparagus Salad

1 Cup baby spinach
1 Cup Spring greens
1 Red pepper, sliced in julienne strips
½ cup mushrooms sliced
½ of large cucumber, sliced thin
½ cup of sliced almonds
½ cup dried strawberries, cranberries, craisins or tart red cherries


4 large tomatoes, quartered and then sliced
½ cup of crumbled feta cheese
½ pint of sliced fresh strawberries

½ cup of raspberry vinaigrette dressing

One pound of large cleaned, peeled white shrimp½ pound of asparagus

Put aside dressing, asparagus, shrimp

Toss together spinach, greens, red pepper, mushrooms, cucumbers, dried fruit and sliced almonds.

Sauté, cleaned and peeled shrimp in 2 tablespoons olive oil, ½ cup white wine and 1 tsp season salt
While shrimp is sautéing, steam asparagus for 5 minutes and let cool. When cool, cut up into 1 inch chunks.
Toss asparagus into shrimp Sauté for one minute.

While that is sautéing, layer tomatoes, strawberries and feta cheese on top of salad
Drizzle dressing over salad, toss again and serve on salad plates

Drain shrimp and asparagus and portion shrimp and asparagus on top of each individual salad serving.

Serve immediately.

Enjoy with some warmed bread and butter. Mmmmm good!

(Submitted by Marilyn North)