Asparagus and Roasted Pepper Salad with Toasted Pecans
Recipe type: Salads
Serves: 4
- 20 thin asparagus spears
- 12 oz. jar roasted peppers, preferably red and yellow mixed, drained
- ⅔ cup chopped toasted pecans
- ¼ cup chopped fresh basil leaves
- 1½ Tbsp. fresh lemon juice
- 1 tsp. sherry or wine vinegar
- ½ tsp. Dijon mustard
- ¼ tsp. salt
- ¼ cup extra-virgin olive oil
- ¼ lb. mixed salad greens
- Break 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; drizzle dressing over all.
*Nutrition information per serving-protein: 6g; fat: 25 g; saturated fat: 3g; carbohydrate: 19g; fiber: 6g; sodium: 263 mg; cholesterol: 0; calories: 324.
Recipe by ILovePecans at https://ilovepecans.org/asparagus-roasted-pepper-salad-toasted-pecans/
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