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Asparagus and Roasted Pepper Salad with Toasted Pecans

Asparagus and Roasted Pepper Salad with Toasted Pecans

Courtesy of Georgia Pecan Commission 4 Servings • 15 Min. Prep Time • 2 Min. Cook Time
Ingredients
20 thin asparagus spears
12 oz. jar roasted peppers, preferably red and yellow mixed, drained
2/3 c. chopped toasted pecans
1/4 c. chopped fresh basil leaves
1 1/2 Tbsp. 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

Directions:

1. Break off tough ends of asparagus. Heat 1 in. of water to boiling in a deep skillet. Add asparagus and cook 2 min. to blanch. Drain and transfer asparagus to bowl of ice water to quickly chill. Drain and set aside or wrap and refrigerate until serving.

2. In a medium bowl, stir together peppers, pecans, and basil.

3. In a small bowl, whisk together lemon juice, vinegar, mustard, and salt to blend; whisk in oil to make dressing.

4. 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:

Calories: 324; Total Fat: 25g; Saturated Fat: 3g; Cholesterol: 0mg; Total Carbs: 19g; Fiber: 6g; Protein: 6g; Sodium: 263mg;
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