Salad:
16 ounces asparagus, tough ends snapped off
8 ounces organic baby spinach
2 T chopped organic walnuts
Mediterranean sea salt
Freshly ground pepper
Dressing:
4 T water
4 T organic lemon juice
2 tsp. white organic miso
2 T organic silken tofu
2 T organic white wine vinegar
2 clove garlic
2 tsp. ground organic flax seeds
1 tsp. smoked paprika
4 drops or ½ packet of the dry stevia
Put all dressing ingredients into food processor and blend until smooth. Let rest for at least a half hour to allow flavors to develop.
Spray asparagus lightly with olive oil cooking spray and sprinkle with salt & pepper; grill in grill basket over medium high heat 5-6 minutes until just tender; cut into bite size pieces. Toss asparagus and spinach with dressing; sprinkle with walnuts and serve.