Asparagus and Roasted Pepper Salad with Toasted Pecans

Courtesy of Georgia Pecan Commission

Servings: 4
Prep Time: 15 Min.
Cook Time: 2 Min.

* 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

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.

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