I adapted this recipe from Cooking Light–All the Green Things Salad, from the March 2017 issue.  It is choc-ful of greens that meld beautifully together and are so healthy and delicious. This is a wonderful accompaniment to any meal, but I made a couple of changes.  I roasted the asparagus, used arugula instead of watercress, added some cucumber and one thinly sliced romaine heart for some crunch. The key is plenty of fresh herbs — mint, chives and parsley.

Click here for a link to the recipe from Cooking Light.