Roasted Asparagus And Yellow Pepper Salad
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil1 large
Red Onion (cut into strips)1 cup
Toasted Almond (slices)1 cup
Grated Parmesan Cheese3 tbsps
Dijon Mustard3 cloves
Garlic (minced)2 tsps
Lime Juice2 tsps
Sugar1 tsp
Hot SauceDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
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
3
Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning
4
Remove from heat, and cool completely
5
In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese
6
In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning
7
Pour over the salad, and toss to coat