Best Asparagus And Roasted Pepper Salad Recipes

ROASTED ASPARAGUS AND YELLOW PEPPER SALAD

Roasted Asparagus and Yellow Pepper Salad image

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.

Provided by Kim

Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

1 ½ pounds fresh asparagus, trimmed and cut into thirds
2 medium yellow bell peppers, seeded and diced
¼ cup olive oil
1 large red onion, cut into strips
¼ cup toasted almond slices
½ cup grated Parmesan cheese
½ cup olive oil
3 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoons lime juice
2 teaspoons sugar
1 teaspoon hot sauce
salad seasoning mix to taste

Steps:

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.
Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
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.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 10.8 g, Cholesterol 5.6 mg, Fat 24.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 4.1 g, Sodium 267.4 mg, Sugar 4.4 g

ASPARAGUS AND ROASTED PEPPER SALAD

Asparagus and Roasted Pepper Salad image

This colorful luncheon salad with crunchy nuts is sure to please even the most discriminating taste.

Provided by Russ Myers @Beegee1947

Categories Other Salads

Number Of Ingredients 10

Ingredients

20 thin asparagus spears
one 12-oz. jar roasted peppers (preferably red and yellow mixed, drained)
2/3 C. toasted pecans, chopped
1/4 C. fresh basil leaves, chopped
1 1/2 Tbs. fresh lemon juice
1 tsp. sherry or wine vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 C. extra-virgin olive oil
1/4 lb. mixed salad greens

Steps:

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, then drizzle dressing over all.