1 lb. asparagus spears
1/2 c. bottled poppy seed dressing or Italian dressing
1 tsp. grated orange peel
8 c. torn fresh spinach or assorted greens
2 c. sliced fresh strawberries and or whole blueberries
3/4-1 lb. cooked turkey, cut into 1/2" cubes
1/4 c. pecans

Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut into 1" pieces. Place asparagus into a 1 quart micro safe baking dish with 2 tablespoons water. Micro cook, covered, on 100% power (high) for 5 to 7 minutes or until just crisp tender, stirring once. Drain asparagus. Rinse with cold water. Let stand in cold water until cool; drain.

Meanwhile, for dressing, in a medium mixing bowl, stir together poppy seed or Italian dressing, orange peel, and orange juice; set aside. In a salad bowl, combine asparagus, greens, berries and turkey. Add dressing mixture; toss. Top with pecans. Makes 4 main dish servings.