Roasted Asparagus and Pepper Salad

I do not recall where this recipe idea came from. It has excellent flavor with a mild crunch.

Finished salad

Ingredients

• ¾ lb. fresh asparagus, trimmed and cut into bite-size pieces
• 1 yellow bell pepper, seeded and chopped - I used yellow and a bit of orange 
• 1 tablespoon extra-virgin olive oil
• ¼ cup extra-virgin olive oil
• 1½ tablespoon Dijon mustard
• 1 to 2 garlic cloves, minced
• 1 teaspoon lime juice
• ½ teaspoon stevia or sugar substitute
• ½ teaspoon hot sauce 
• ¼ cup toasted almond slices
• ½ small red onion or 3 to 4 green onions, thinly sliced
• ¼ cup freshly grated Parmesan cheese

Directions

Preheat oven to 425°F. Arrange asparagus and bell peppers in a single layer and drizzle lightly with olive oil. Roast 8 minutes. Remove from oven and let cool.

Mixed sauce ready to add to salad

 Meanwhile, whisk together ¼ cup olive oil, mustard, garlic, lime juice, sugar, and hot sauce. In a separate bowl, toss together cooled asparagus, peppers, onion, almonds, and Parmesan cheese. Pour sauce over salad and toss to combine. Serve, or chill until ready to serve.

Salad before sauce and almonds are added

If you click on the photo above to enlarge it, you will also notice a bit of frozen green peas in the salad. I do not typically put peas in this salad; however, I had a few thawed out leftovers from 7-layer salad I had made a few days prior, so I added them in. They were an excellent addition!

Please let me know if you have any questions, and feel free to share this recipe. Enjoy!

Same salad made a different day with green bell pepper instead of yellow