Here is a delicious salad I make for my wife during spring or summer lunches. It’s a nice, light and clean taste that impresses and satisfies afternoon guests. There are no quantities with the ingredients because I cook to taste and desire and not in the confines of quantity. I am also a stereotypical guy in the kitchen and don't know how to read or use measuring cups!
Cook the shrimp in light butter or oil with fresh thyme until done, drain and set in refrigerator to cool. Boil broccolini and asparagus for 5 minutes, they should be bright green and still crunchy, not limp. Drain and rinse with cool water. Combine broccolini, asparagus and sliced (long ways) bell pepper with shrimp. Top with sliced almonds, sliced black olives and baby tomatoes. Cover lightly with Italian dressing, I prefer Bernstein's Light Fantastic, Cheese Fantastico! You can choose to sprinkle crumbled cheese, like blue cheese on top but I don't like it like that. Serve entire dish chilled, on a chilled plate is nice and with French bread with garlic and cheese. A nice Chardonnay goes well with the meal, too. Hope you enjoy!