SUMMER FRUIT SALAD

FOR THE SALAD:
4 cups Bibb or Boston lettuce or baby greens mixture
1 small cucumber
1/2 lb. fresh strawberries
1 lb. fresh thin asparagus
FOR THE DRESSING:
1/2 cup light vegetable or grapeseed oil
1/2 cup raspberry vinegar
1 Tbsp. raspberry mustard
freshly ground pepper

Wash, dry, and tear the lettuce. Peel the cucumber and cut in half, lengthwise. Scoop out the seeds and slice into half moons. Slice the strawberries.


Cook the asparagus until crisp tender. Run under cold water to stop the cooking and to set the color. Slice into 1-inch pieces.

Put all the dressing ingredients into a jar, cover and shake well.

Combine the salad ingredients in a large bowl and toss well with the dressing.

Note: Try substituting cranberry mustard for the raspberry, and add dried cranberries to the salad instead of the fresh strawberries.