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Asparagus and Roasted Pepper Salad with Toasted Pecans
Courtesy of Georgia Pecan Commission
Servings: 4
Prep Time: 15 Min. Cook Time: 2 Min. What you need:
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+ 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 What to do:
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. Nutritional information:
Calories: 324; Total Fat: 25g; Saturated Fat: 3g; Cholesterol: 0mg; Total Carbs: 19g; Fiber: 6g; Protein: 6g; Sodium: 263mg;
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