Stir in tomato-cucumber dressing. Let stand for 20 minutes, stirring occasionally. Drizzle with oil, and season with salt to taste. Garnish with basil. Serve salad using a slotted spoon.

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In a large bowl, toss the mesclun with the grilled asparagus, cucumber, tomatoes ... add the tarragon. Pour the dressing over the salad and toss. Garnish with pita chips and serve.