Crab Salad With Roasted Asparagus, Tomatoes & Artichokes

Ingredients

• 1/2 cup Wish-Bone® Italian Dressing
• 1 lb. asparagus, trimmed
• 8 ounces cherry tomatoes
• 1 jar (6 oz.) marinated artichoke hearts, drained
• 1 head Boston lettuce, torn into bite-size pieces
• 1 bunch watercress, stems removed
• 8 oz. refrigerated fresh lump crabmeat
• 1 Tbsp. pine nuts, toasted

Directions

1. Preheat oven to 400°. Line baking sheet with aluminum foil. Combine 2 tablespoons Wish-Bone® Italian Dressing, asparagus, tomatoes and artichokes on baking sheet; shake to coat. Roast 15 minutes or until asparagus is tender and tomatoes are just beginning to burst.
2. Meanwhile, arrange lettuce and watercress on serving platter. Top with warm vegetables, crabmeat and pine nuts. Just before serving, drizzle with remaining Dressing.