Roasted Asparagus and Yellow Pepper Salad

Roasted Asparagus and Yellow Pepper Salad

50
Kim 0

"This delicious cold roasted asparagus recipe is great if you love asparagus, and even if you don't. The tangy dressing and the roasted taste of the asparagus and peppers brings it all together. You can make this a day ahead of serving. You may not need to use all of the dressing. Also, you can make the vegetables the night before and add the dressing a few hours before serving."

Ingredients

45 m {{adjustedServings}} servings 277 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

50
  1. 67 Ratings

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The first time I made this, my husband said it was way too oily. The second time, I put the veggies in a bowl, poured just a little olive oil on top & mixed them with my hands to coat them. Th...

Oh wow! The mustard lime vinaigrette in this salad is wonderful! I was worried that it might be kind of "weird" but I loved it! I'm not a big garlic fan so I only used one clove. I also put a bi...

I just made this for the second time and it has gone over fabulously with all of my dinner guests. I love that it can be made ahead of time. My family raved about it at Easter and last night I...