Date: Sat, 20 Apr 96 07:59:07 PDT From: eboyd@shentel.net To Prepare the Vinaigrette: In a blender or food processor, puree the berries. Add the vinegar, oil, mustard, salt and pepper. Blend until smooth. Refrigerate until ready to use. To Prepare the Salad: Break off the ends of the asparagus and cut on the diagonal into 2-inch pieces. Bring a pan of water to a boil, add the asparagus and cook 2-3 minutes, until tender. Drain and rinse in cold water until chilled. Pat dry. Clean and tear the lettuce and greens into bite-size pieces. Put into a large bowl, cover with paper towels and refrigerate. When ready to serve, combine the asparagus, greens, carrot, feta and almonds. Toss with about half the vinaigrette, using just enough to lightly coat the greens. Serve. Recipe By : Seattle Times-posted by Mike Key From: Mike Key Date: Mon, 02-05-96 (19:08) Sound Advice Recipes (1923) MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #112 From the MealMaster recipe list. Downloaded from G Internet, G Internet.