2 Asparagus
2 Leaves Red Lettuce
1/2 teaspoon Salt
2 Cauliflower (bite size)
2 Cherry Tomatoes
3 tablespoons Tonton Japanese Vinaigrette

1. Peel asparagus tips. If too hard, remove.
2. Heat salted water until boiling; add asparagus. Cook 10 seconds and drain. Place in water until cold. Halve asparagus.
3. Cut lettuce and arrange vegetables on plate. Pour Tonton Japanese Vinaigrette over them