Roasted Asparagus and Yellow Pepper Salad recipe
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- 1 ½ pounds fresh asparagus, trimmed and cut into thirds 2 medium yellow bell peppers, seeded and diced ¼ cup olive oil 1 large red onion, cut into strips ¼ cup toasted almond slices ½ cup grated Parmesan cheese ½ cup olive oil 3 tablespoons Dijon mustard 3 cloves garlic, minced 2 teaspoons lime juice 2 teaspoons sugar 1 teaspoon hot sauce salad seasoning mix to taste
Nutrition Info
- 276.7 caloriescarbohydrate: 10.8 gcholesterol: 5.6 mgfat: 24.5 gfiber: 2.9 gprotein: 5.8 gsaturatedFat: 4.1 gservingSize: -sodium: 267.4 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Roasted Asparagus and Yellow Pepper Salad
Directions
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Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.