One of my go-to salads -- it's delicious, different and do-ahead. This salad can be changed up easily too -- use red bell pepper and green cabbage for a holiday dinner, or bok choy and chopped scallions for an Asian potluck.

INGREDIENTS

2 c chopped cabbage
1/2 bell pepper, seeded and diced
1 lb fresh asparagus spears, snapped or trimmed
3 T balsamic vinaigrette

DIRECTIONS

Heat 1 qt. water in large pot to boiling. Add trimmed asparagus -- boil for 5 minutes or until asparagus is bright green.
Drain asparagus and rinse with cold water to stop cooking process
Pour balsamic vinaigrette over asparagus spears to marinate -- refrigerate
To serve: layer marinated asparagus over cabbage, top with chopped bell pepper