Asparagus Salad with Lemon-Tangerine Dressing

3 cups mixed greens
1/2 red onion, thinly sliced
1 can mandarin orange segments, drained
1/2 can chickpeas, drained
1/2 bunch grilled asparagus spears, chopped
1/2 cup toasted walnut pieces
1/2 cup cranberries
1/4 cup Big Horn Tangerine Balsamic Vinegar
1/4 cup Big Horn Lemon Olive Oil
1 Tsp. dijon mustard

Combine first 7 ingredients in a large bowl. Whisk together Olive Oil, Balsamic Vinegar and Dijon mustard. Toss and serve.