Asparagus Salad with Strawberries and Oranges

Sherry vinegar, a smooth, aged vinegar from Spain, transforms a basic vinaigrette into a distinctive dressing perfect for asparagus and fruit. Be sure to soak the onion slices in ice water before adding to the salad. Even though sweet onion is less pungent than other varieties, soaking tempers its bite.

1/2 cup thinly sliced sweet onion, such as Vidalia
1 lb. asparagus, peeled if desired, cut into 1 1/2-inch pieces
2 tablespoons sherry vinegar or red wine vinegar
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1/4 cup olive oil
5 cups lightly packed mixed baby salad greens
1 medium navel orange, peeled (remove all white pith), quartered, sliced crosswise
1 cup strawberries, sliced
1/2 cup sliced almonds, toasted*

1. Soak onion in bowl of ice water 15 minutes. Drain; pat dry.

2. Place asparagus in steamer basket over boiling water. Cover and steam 2 to 5 minutes or until crisp-tender. Cool under cold running water; drain.

3. Whisk vinegar, garlic, salt, paprika and pepper in small bowl. Slowly whisk in oil.

4. Toss greens, asparagus, orange, strawberries and onion in large bowl with enough vinaigrette to lightly coat. Sprinkle with almonds.

4 (2-cup) servings

PER SERVING: 245 calories, 19.5 g total fat (2.5 g saturated fat), 5.5 g protein, 15.5 g carbohydrate, 0 mg cholesterol, 320 mg sodium, 6 g fiber

TIP *To toast almonds, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until light golden brown. Cool.