Salad with Roasted Asparagus and Yellow Peppers

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Salad with Roasted Asparagus and Yellow Peppers

Roasted Asparagus and Yellow Pepper Salad

  • 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

  1. 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.

  2. Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.

  3. In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.

  4. 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.

Nutrition Facts (per serving)

277Calories25g Fat11g Carbs6g Protein
Nutrition FactsServings Per Recipe8Calories277% Daily Value *Total Fat25g31%Saturated Fat4g21%Cholesterol6mg2%Sodium267mg12%Total Carbohydrate11g4%Dietary Fiber3g10%Total Sugars4gProtein6gVitamin C62mg310%Calcium111mg9%Iron2mg13%Potassium311mg7%

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