Recipe By: Chef Miki Knowles Dressing:

1/4 Cup lemon juice

2 Tablespoons olive oil

2 Tablespoons honey

Salad:

1 Bag or bunch of B&W watercress

2 Cups fresh asparagus cut in 1" pieces

2 Cups fresh strawberries

In a small bowl combine all the dressing ingredients and mix well. Chill the dressing until ready to use. Blanch asparagus in boiling water for 3-5 minutes or until tender, but still crisp. Drain and rinse in cold water. In a large bowl, mix the watercress, strawberries and asparagus and toss with the dressing. Serve immediately. PER SERVING (EXCLUDING UNKNOWN ITEMS): 91 CALORIES; 5G FAT (45 CALORIES FROM FAT); 2G PROTEIN; 12 CARBOHYDRATES; OMG CHOLESTEROL; 10MG SODIUM.