Roasted Asparagus and Yellow Pepper Salad

Roasted Asparagus and Yellow Pepper Salad
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Servings Prep Time
8 servings 45 minutes
Servings Prep Time
8 servings 45 minutes
Roasted Asparagus and Yellow Pepper Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Servings Prep Time
8 servings 45 minutes
Servings Prep Time
8 servings 45 minutes
Ingredients
  • 1 1/2 lbs fresh asparagus trimmed and cut into thirds
  • 2 medium yellow bell peppers seeded and diced
  • 1/4 cup olive oil
  • 1 large red onion cut into strips
  • 1/4 cup sliced almonds toasted
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup olive oil
  • 3 tbsp dijon mustard
  • 3 cloves garlic minced
  • 2 tsp lime juice
  • 2 tsp coconut sugar
  • 1 tsp hot sauce mix to taste
Servings: servings
Units:
Instructions
  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.
Recipe Notes

Vitamin C – water soluble vitamin needed for development and maintenance of scar tissue, blood vessels, cartilage and lessens oxidative stress

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