*Optional ingredients are not included in nutritional calculations.
Preheat oven to 350 degrees.
Place cut asparagus in a small baking dish. Add extra virgin olive oil, salt, and pepper. Toss well to cover.
Bake asparagus for 8-10 minutes until tender but still crunchy.
On a small baking sheet, add parchment paper and add pecans.
Generously spray pecans with nonstick cooking spray to cover both sides of pecans. Sprinkle Stevia® over pecans and toss to cover both sides.
Bake pecans in oven for 8-10 minutes until toasted, and sweetener has started to melt.
Combine all dressing ingredients in an air-tight container or jar. Shake to mix.
In four large bowls or plates, add 2 cups of spring mix salad to each. Top each salad with ¼ cup of beets, 2 oz cooked asparagus, 2 Tbsp of pecans, 2 Tbsp of Feta cheese and drizzle with (optional) 2 Tbsp of Light Balsamic Vinaigrette.
Per Serving: (2 cups of spring mix, ¼ cup of beets, 2 oz cooked asparagus, 2 Tbsp of pecans, 2 Tbsp of Feta cheese