Dilled shrimp salad on lettuce leaves

Ingredients

1. 2 cups uncooked farfalle (bow tie) pasta
2. 4 fresh asparagus stalks, cut into 1/2-inch pieces
3. 1/4 cup reduced-sodium or light vinaigrette salad dressing
4. 1 1/2 teaspoons fresh dill
5. 1/2 pound cooked shrimp
6. 8 cherry tomatoes, halved
7. 4 scallions or green onions, diced
8. 4 cups watercress or another type of salad greens

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.

In a small saucepan, cover the asparagus with water. Bring to a boil and cook only until tender-crisp, about 3 to 5 minutes. Drain and rinse under cold water. In a small bowl, add the salad dressing and dill. Whisk to mix evenly.

In a large bowl, add the pasta, asparagus, shrimp, tomatoes and scallions. Add the salad dressing mixture and toss to coat evenly. Cover and refrigerate until thoroughly chilled, about 1 hour.

To serve, divide the watercress among the plates. Top with dilled salad and serve.