Dilled Shrimp Salad on Lettuce Leaves

Ingredients:

• 2 cups uncooked farfalle (bow tie) pasta 

• 4 fresh asparagus stalks, cut into 1/2-inch pieces 

• 1/4 cup reduced-sodium or light vinaigrette salad dressing 

• 1 1/2 teaspoons fresh chopped dill 

• 1/2 pound cooked shrimp 

• 8 cherry tomatoes, halved 

• 4 scallions or green onions, diced 

• 4 cups watercress or another type of salad greens 

Directions: 

1. Fill a large pot 3/4 full of water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water. 
2. In a small saucepan, cover the asparagus with water. Bring to a boil and cook only until tender-crisp, about 3 to 5 minutes. Drain and rinse under cold water. In a small bowl, add the salad dressing and dill. Whisk to mix evenly. 
3. In a large bowl, add the pasta, asparagus, shrimp, tomatoes, and scallions. Add the salad dressing mixture and toss to coat evenly. Cover and refrigerate until thoroughly chilled, about 1 hour. 
4. To serve, divide the watercress among the plates. Top with dilled salad and serve. 

Yield: 2 servings