Light and Fresh.

• 12 ounces thin asparagus spear, trimmed
• 6 cupswatercress, tough stems removed
• 16 ounces frozen, poeeled, deveined, cook shrimp with tail, thawed
• 2 cups cherry tomatoes, halved
• 3/4 cup light raspberry vinaigrette
• Salt and pepper to taste

In a large skillet, cook asparagus, covered, in a small smount of boiling salted water (about 3 minutes) until crisp tender. Drain colander and douse with cool water to cool.

Divide asparagus among 4 plates and top with watercress, shrimp, and tomatoes. Drizzle with dressing. Season with salt and pepper if desired.

Per Serving: 204 Calories; 6g Fat (24.8% calories from fat); trace Saturated Fat; 26g Protein; 11g Carbohydrate; 3g Dietary Fiber; 221mg Cholesterol; 553mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable.

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