Yield: 4 - 6 Servings

Ingredients:

8 oz. Fresh asparagus, cooked

1 each Ripe mango, peeled and seeded

1 ½ cup Rice, cooked

¼ cup Dried cranberries

1 tbsp. Toasted pecans, chopped

¼ cup Cucumber, peeled, seeded and diced

¼ cup Red bell pepper, seeded and diced

¼ cup Carrot, diced

1 tsp. Fresh parsley minced

For the dressing:

1/3 cup Light mayonnaise

1 tsp. Dijon mustard

1 ½ tsp. Red wine vinegar

1 tsp. Honey

½ tsp. Fresh parsley, minced

Salt to season

Fresh ground black pepper to season

Method:

Cut cooked asparagus (tip end) into spears 4 inch long and reserve for garnish. Dice remaining asparagus and reserve. Cut mango into 12 thin wedges and reserve for garnish. Dice remaining mango and reserve. Prepare dressing by combining ingredients and mixing well. Season dressing to taste with salt and fresh ground pepper. Combine diced asparagus, diced mango, cooked rice, dried cranberries, pecans, cucumber, red pepper, carrot and parsley in a large mixing bowl. Add dressing and toss. Adjust seasoning if necessary. Transfer salad to a chilled serving bowl or platter for service and garnish with asparagus spears and mango wedges