Spring Salad

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Asparagus is a great source of fiber, vitamins A and C, and foliate. Quick and colorful, this salad features asparagus and two kinds of lettuce that will appeal to all.

Ingredients

2 tsp. extra virgin olive oil, divided
1/3 C. frozen corn, thawed
6 asparagus spears, tough ends trimmed off Salt and freshly ground black pepper, to taste
1 C. firmly packed arugula leaves
1 C. firmly packed radicchio, thinly sliced
2 Tbs. low fat ranch or buttermilk bottled dressing, or to taste

Directions

In a medium skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the corn. Sauté, stirring constantly for two minutes. Transfer the corn to a plate. Add the remaining oil to the pan. Reduce the heat to medium and add the asparagus. Season to taste with salt and pepper. Cover and cook for 3 minutes, stirring often. Remove the pan from the heat and set it aside to cool. Wash the arugula and dry the leaves. Place them in a serving bowl. Top the arugula with the sliced radicchio. Sprinkle the corn over the top and then lay the asparagus over the corn. Drizzle the salad with the dressing and serve.

Tip: If you can't find fresh asparagus for this salad, canned hearts of palm work just as well. Canned asparagus is too soft.

Yield: 2 Servings.