Baby Greens & Grilled Asparagus with Shallot Vinaigarette

Ingredients:

• 2 tbsp. hulled pumpkin seeds
• 2 tbsp. fresh lemon juice
• 2 tsp. balsamic vinegar
• 1 large shallot
• 1 tsp. Dijon mustard
• salt
• freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 1 small bunch slender asparagus (about 12 oz.)
• 5 cups baby salad greens (about 4 oz.)

Make 4 Servings

1. Heat a grill or grill pan to medium.
2. In a small ungreased skillet, toast the pumpkin seeds over medium heat until they look lightly browned and puffed up a bit, 3-5 minutes. Scrape onto a plate to stop the cooking.
3. In a cup, combine the lemon juice, vinegar, shallot, mustard, salt and pepper to taste. Whisk in the oil until well blended.
4. Place the asparagus in a shallow bowl. Drizzle with 2 tablespoons of the vinaigarette and turn the spears to coat.
5. Grill the asparagus, turning often, until lightly browned, 3-5 minutes, depending on the thickness. Transfer to a cutting board and cut on the diagonal into 1-inch pieces.
6. In a large bowl, toss the asparagus and greens with the remaining dressing. Divide the salad among 4 plates and sprinkle each serving evenly with pumpkin seeds.

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. This side salad goes great with any protein and will quickly fill you up. This salad will also cleanse your palate due to the lemon juice, olive oil and balsamic vinegar. I highly recommend adding a touch of garlic because garlic always makes everything better. If you don't want to toast your pumpkin seeds, you can purchase pumpkin seeds already toasted. I also highly recommend Lemon Infused Olive Oil & Sicilian Lemon White Balsamic Vinegar from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com.