Razzleberry Salad

For the salad:
4 cups lettuce (bibb or Boston)
1 small cucumber
1 pound fresh asparagus
1/2 pound fresh strawberries

For the dressing:
1/2 cup light vegetable oil or Salute Sante Grapeseed Oil
1/2 cup Vilux Raspberry Vinegar
1 Tbsp. Old Spice Gold Raspberry Mustard
freshly ground pepper

Wash, dry, and tear the lettuce. Peel the cucumber and cut in half, lengthwise. Scoop out the seeds and slice into half moons. Cook the asparagus until crisp tender. Run under cold water to stop the cooking and to set the color. Slice into 1 inch pieces. Slice the strawberries. Put all the dressing ingredients into a jar and shake well. Putting the lid on first is a darn good idea. Combine the salad ingredients in a large bowl and toss well with the dressing. Yummm. You could substitute cranberry mustard for the raspberry mustard and add dried cranberries to the salad. See Fruit Mustards Department of the Online Store.