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Italian Asparagus Salad

Italian Asparagus Salad

  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    23 m
Marzetti(R)

Marzetti®

Marzetti® Blue Cheese Italian Vinaigrette Dressing tops a plate of fresh asparagus, roasted red peppers and pine nuts.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of water to a boil. Cook asparagus for 1 minute. Drain. Rinse and cool under cold water. Pat asparagus dry with paper towels. Preheat oven to 350 degrees F. Toast pine nuts for 5-7 minutes. Cool.
  2. Arrange asparagus on a platter, top with peppers and parsley. Pour Marzetti Italian Blue Cheese Crumble Dressing over all. Sprinkle with toasted pine nuts. Serve.
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Reviews

jenwith4
8

jenwith4

4/23/2010

Very yummy recipe. Instead of using bottled Marzetti Blue Cheese Vinaigrette dressing, I drizzled with olive oil and topped with Feta crumbles. Thanks for posting!