10-20 asparagus spears
olive oil
strawberry basil balsamic vinegar
dijon mustard
1 pint fresh raspberries
mixed greens
1/2 white onion
watermelon
Clean and prepare mushrooms. Poke a few times with a fork. Marinate the mushrooms in 2T olive oil, 1T s-b vinegar, salt and pepper in a bowl or dish. COver and refrigerate for 30 minutes.
Place on grill or skillet, cover with remaining marinade. Cook 5-6 minutes on each side. Cook asparagus (steam, boil, broil, etc.)
While cooking, make dressing: Whisk together 2T olive oil, 1/2 T s-b balsalmic vinegar, 1T mustard, 3T watermelon puree.
Assemble: greens, mushrooms, slices of onion, asparagus, fresh raspberries, drizzle with dressing.
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