Preparation:
1. Prepare Dijon Vinaigrette
2. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook asparagus and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender.
3. Arrange baby greens on large plate. Top with asparagus and bell pepper. Sprinkle with eggs. Top with shrimp. Sprinkle with croutons. Drizzle with vinaigrette. |
