8 asparagus spears
1/2 c. sliced summer squash
10 cherry tomatoes
7 baby carrots, peeled
1/4 c. alfalfa sprouts
1 oz. tofu, cut into chunks
6 sm. nicoise olives
1/2 c. assorted mixed greens (radicchio, endive, lettuce, arugola)
4 yellow baby squash
1 tbsp. garbanzo beans, drained

Place asparagus and enough water to cover in a small skillet and bring to a boil over a high flame. Reduce heat to low and simmer 3 minutes until asparagus is tender, yet crisp. Drain and cool slightly. Arrange remaining salad ingredients and asparagus on a large plate. In a small bowl, mix dressing and serve with salad.