Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dijon Vinaigrette
2         teaspoons     vegetable oil
1         pound         asparagus, cut into 2-inch pieces 
1         medium        red bell pepper, cut into 1-inch pieces 
4         ounces        mixed baby greens
4                       hard-cooked eggs, chopped
1/2       pound         cooked, peeled, deveined medium shrimp, thawed if frozen
1         cup           croutons

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.