• 1 lb. asparagus, cut into 2-inch pieces
• 1 small red bell pepper, chopped
• 1/4 C. Wish-Bone Olive Oil Vinaigrette Dressing
• 2 Tbs. finely chopped shallot or onion
• 2 C. radicchio (about 3 1/2 oz.)
• 1 Tbs. finely chopped walnuts, optional

Blanch or steam asparagus 4 minutes or until asparagus are crisp tender. Drain and rinse with cold water until completely cool. In large bowl, toss asparagus, red pepper, dressing and shallot. Cover and marinate in refrigerator at least 30 minutes. Just before serving, toss asparagus mixture with radicchio, and then sprinkle with walnuts.

Yield: 4 servings.