Shrimp Asparagus Salad

Course : Salads
Serves: 4
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1 bottle 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 large hard-cooked eggs chopped
1/2 pound shrimp cooked, peeled, deveined medium , thawed if frozen
1 cup croutons

Preparation / Directions:

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.

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