Nutrition per serving may change if servings are adjusted.
⅓ cup finely chopped shallots
⅓ cup white wine vinegar
2 tablespoons light mayonnaise
1 tablespoon olive oil
2 teaspoons snipped fresh dill or ½ teaspoon dried dill
1 teaspoon Dijon-style mustard
⅛ teaspoon salt
12 to 16 ounces fresh asparagus (1 bunch), trimmed and cut into bite-size pieces
¼ cup water
6 cups small cauliflower florets (1½ lb.)
3 cups fresh baby spinach
3 cups fresh watercress, tough stems trimmed and coarsely chopped
1 cup thin, bite-size strips orange or yellow sweet pepper
3 hard-cooked eggs, peeled and sliced
¼ cup thinly sliced, pitted black or Kalamata olives
1 ounce Parmesan cheese, shaved
Cracked black pepper
Prepare Dill-Shallot Dressing. In a small bowl combine shallots and white wine vinegar. Let stand, covered, 15 minutes. Stir in remaining ingredients. Meanwhile, in a 2-quart casserole, combine asparagus and 2 tablespoons of the water. Microwave, covered, 2 to 4 minutes or until crisp-tender. Drain in a colander.
Place cauliflower, in batches if necessary, in a food processor. Cover and pulse until chopped into rice-size pieces. Add cauliflower and the remaining 2 tablespoons of water to the casserole. Microwave, covered, 6 to 9 minutes or until crisp-tender. Drain and cool slightly.
In a large bowl combine spinach and watercress. Drizzle with ¼ cup of the dressing; toss to coat. Divide mixture among plates. In bowl combine asparagus, cauliflower, sweet pepper and the remaining dressing. Spoon mixture over greens. Top with the remaining ingredients.
Tip: For a protein boost, add 3 ounces thinly sliced, cooked chicken breast to each salad.