PREP AND COOK TIME: About 40 minutes
MAKES: 4 main-dish servings

Ingredients

1 pound asparagus, rinsed
1 pound thin-skinned red potatoes (about 1 1?2 in. wide), scrubbed
1 firm-ripe papaya (about 1 lb.), peeled and seeded
4 cups salad mix (about 4 oz.), rinsed and crisped
1?2 cup calamata olives, pitted
Green onion dressing (recipe follows)
Salt

Directions

1. Snap off and discard tough asparagus ends. In a 3- to 4-quart pan over high heat, bring 2 quarts water to a boil. Add asparagus; cook until barely tender when pierced, 3 to 5 minutes. With tongs, lift out asparagus and immerse in ice water. When cool, about 3 minutes, lift out and drain.

2. Meanwhile, add potatoes to boiling water. Cover and simmer over medium heat until they are just tender when pierced in thickest part, 20 to 30 minutes. Drain potatoes and immerse in ice water. When cool, about 10 minutes, drain and cut into halves. Cut papaya lengthwise into 1?4-inch-thick slices.

3. Line a platter with salad mix. Arrange asparagus, potatoes, papaya, and olives on greens. Add dressing and salt to taste to individual portions.

PER SERVING 296 cal., 23% (45 cal.) from fat; 6.5 g protein; 12 g fat (1.4 g sat.); 46 g carbo (5.4 g fiber); 807 mg sodium; 0 mg chol.

Green onion dressing
Rinse and trim ends from 8 green onions; cut into 2-inch pieces (including tops). In a food processor or blender, purée the onions, 1?4 cup seasoned rice vinegar, 2 tablespoons each dry white wine, Dijon mustard, salad oil, chopped parsley, chopped fresh mint leaves, and chopped fresh basil leaves until smooth. Stir in white pepper to taste. Scrape into a small bowl; if making up to 1 day ahead, cover and chill. Makes about 1 cup.

PER TABLESPOON 24 cal., 63% (15 cal.) from fat; 0.2 g protein; 1.7 g fat (0.2 g sat.); 1.4 g carbo (0.3 g fiber); 121 mg sodium; 0 mg chol.

Serve with Scott Harvey Zinfandel 2006 (Amador County)