Spring Bouquet Salad

Cook asparagus** in boiling water in large saucepan for 2 minutes, or until tender-crisp. Drain and immediately plunge into ice water. Let stand 5 minutes, then drain.

Toss spinach, berries and asparagus in large bowl.

Pour dressing over salad; toss to coat evenly.

*To toast almonds: Spread almonds in a flat baking dish. Bake at 350 degrees for 7 to 10 minutes, until golden and fragrant. Stir once or twice. Set aside.

**Microwave directions for asparagus: Place asparagus in microwave-safe casserole dish with 1 tablespoon water. Microwave on HIGH for 3 to 5 minutes, or until tender-crisp, stirring once during heat.  Proceed as above, draining and placing into ice water, then draining again.