Ingredients

15-ounce can pear halves, drained and diced
2 teaspoons lemon juice
1 pound asparagus, blanched and cut into 1/2-inch pieces (2 cups)
1/4 cup sliced scallions ( 1/4-inch slices)
1/2 cup walnut pieces, toasted
2 tablespoons honey-Dijon or other Dijon-style dressing
8 romaine lettuce leaves

Directions

In a large bowl, toss pears in lemon juice. Add asparagus, scallions and toasted walnuts. Toss dressing with pear mixture until all is thoroughly coated. Place two lettuce leaves on each of four plates and spoon asparagus-pear mixture on top. Serve immediately. Makes 4 servings.

Nutrition information per serving: 124 cal., 6 g. fat, 0 mg. chol., 200 mg sodium, 17 g. carbo., 3 g. dietary fiber, 2 g. protein.