If using fresh asparagus, cook in boiling lightly salted water for 7 to 9 minutes or until nearly tender. Or, if using frozen asparagus, cook according to package directions. Drain asparagus. Let stand in cold water to cool; drain.
Meanwhile, for dressing, in a small mixing bowl beat together the cream cheese, sugar, and orange peel until smooth. Gradually beat in enough orange juice to make dressing of drizzling consistency. Stir in the poppy seed. Set aside.
In a mixing bowl combine the cooked asparagus, mixed greens, turkey or chicken, and strawberries, peaches, raspberries, and/or blueberries. Gently toss to mix.
To serve, divide the salad mixture between 2 individual plates or salad bowls. Sprinkle with cashews, almonds, or pecans. Drizzle with the dressing. Makes 2 servings.
Accent this fresh salad with whole wheat rolls and the beverages of your choice.