Trim stems of asparagus and cook in salted boiling water until just tender. Drain and immerse in ice water.
Cut the melon into small cubes or scoop out using a melon baller. Rinse and stem strawberries and cherry tomatoes. Quarter them.
Pour vinegar and olive oil into large salad bowl. Add salt and pepper and whisk to blend.
Add melon, strawberries and cherry tomatoes to the bowl and stir to coat. Marinate for 5 minutes at room temperature.
Gently fold asparagus and raspberries into the salad.
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|Serving Size: 1 Serving (589g)|
|Recipe Makes: Servings|
|Calories from Fat: 15 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 11.9mg||0 %|
|Potassium 1079.8mg||28 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 22.9g|
|Protein 7.6g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 172
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