asparagus and roasted pepper salad
This colorful luncheon salad with crunchy nuts is sure to please even the most discriminating taste.
prep time
15 Min
cook time
7 Min
method
Stove Top
yield
4 servings
Ingredients
- 20 thin asparagus spears
- one 12-oz. jar roasted peppers (preferably red and yellow mixed, drained)
- 2/3 C. toasted pecans, chopped
- 1/4 C. fresh basil leaves, chopped
- 1 1/2 Tbs. fresh lemon juice
- 1 tsp. sherry or wine vinegar
- 1/2 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 C. extra-virgin olive oil
- 1/4 lb. mixed salad greens
How To Make asparagus and roasted pepper salad
-
Step 1Break off tough ends of asparagus. Heat 1 inch of water to boiling in a deep skillet. Add asparagus and cook two 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. In a small bowl, whisk together lemon juice, vinegar, mustard, and salt to blend; whisk in oil to make dressing. 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, then drizzle dressing over all.
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