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Asparagus & Roasted Pepper Salad




Source of Recipe


Marsha~(marshagillett)


List of Ingredients




20 Thin Asparagus Spears
12-Ounce Jar Roasted Peppers, Preferably Red And Yellow Mixed, Drained, Chopped
2/3 Cup Chopped Toasted Pecans
1/4 Cup Chopped Fresh Basil Leaves
1-1/2 Tablespoons Fresh Lemon Juice
1 Teaspoon Sherry Or Wine Vinegar
1/2 Teaspoon Dijon Mustard
1/4 Teaspoon Salt
1/4 Cup Extra-Virgin Olive Oil
1/4 Pound Mixed Salad Greens


Recipe



• Break off tough ends of asparagus. Heat 1 inch of water to boiling in a deep skillet. Add asparagus and cook 2 minutes to blanch. Drain and transfer asparagus to bowl of ice water to quickly chill. Drain and set aside or wrap and refrigerate until serving.
• In a medium bowl, stir together peppers, pecans, and basil. To make dressing, in a small bowl, whisk together lemon juice, vinegar, mustard and salt to blend; whisk in oil.
• To serve, mound salad greens in center of serving platter; arrange asparagus in two clusters on opposite sides of greens. Spoon pecan mixture over greens and asparagus; drizzle dressing over all.
• Makes 4 servings.
Nutrition information per serving: 324 calories, 6 g protein, 25 g fat (3 g saturated fat), 19 g carbohydrate, 6 g fiber, 263 mg sodium, 0 mg cholesterol.