Asparagus Parmesan Rice Salad

Asparagus Parmesan Rice Salad 
Servings: 6

6 cups spinach leaves, torn, tough stems removed
3 cups cooked rice, cooked in chicken broth; cooled
1 pound asparagus, blanched, cut into 1" pieces
2 plum tomatoes, sliced
1/2 cup sliced red onion
1/3 cup chopped walnuts, toasted
1/4 cup Parmesan cheese, or to taste
2 tablespoons chopped fresh basil
2/3 cup vinaigrette salad dressing, your choice

In large bowl add spinach, rice, asparagus, tomatoes, onion, walnuts, and basil. Toss well. Chill until ready to serve.  Just before serving pour dressing over salad and toss to coat.  Tastier if served slightly chilled, not cold