Strawberry Asparagus Salad with Raspberry Vinagrette

Strawberry Asparagus Salad
Blanch desired amount of asparagus (only for about a minute).
Place in ice bath. Cut on diagonal and refrigerate.
Cut desired amount of strawberries on the round (not lengthwise).
Layer strawberries and asparagus in bowl. Sprinkle generously with feta cheese and sugared pine nuts.

To sugar pine nuts: cook pine nuts on stove with 2 T. sugar.
Just before serving sprinkle with raspberry vinaigrette or citrus dressing. Sprinkle each serving with salt before eating.

Raspberry Vinagrette
Blend:
1 ½ c. Girard’s Raspberry Vinaigrette
1 c. white vinegar
½ c. red onion (about 1 quarter of a small red onion)
1 ½ t. dry mustard
3 shakes lemon pepper (about a teaspoon)
½ c. sugar
½ c. honey
2 t. poppy seed

Mix ingredients in a blender. After a couple of minutes when mixture is frothy, add ½ c. light olive oil.