Ingredients for Asparagus Salad With Sweet Pepper Confetti
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound fresh asparagus spears
- Included as part of 1/2 cup diced sweet bell peppers
- Included as part of 1/2 cup diced sweet bell peppers
- 1/2 cup diced sweet bell peppers
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How to Make Asparagus Salad With Sweet Pepper Confetti
- In a small screw-top jar, combine 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 clove minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Secure the lid tightly and shake well to emulsify the dressing. Set aside.
- Bring a medium pot of lightly salted water to a rolling boil over high heat.
- Add 1 pound asparagus spears to the boiling water. Cook for 3-5 minutes, or until tender-crisp.
- Immediately transfer the asparagus to a bowl of ice water to stop the cooking process.
- After 5 minutes, remove the asparagus, drain well, and pat dry with paper towels.
- Arrange the asparagus on a serving platter.
- Drizzle the dressing evenly over the asparagus.
- Sprinkle with 1/2 cup diced sweet bell peppers (any color, or a mix!).
- For a warm asparagus salad, skip steps 5 & 6. Drain the asparagus immediately after cooking in step 4 and proceed to step 7.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
14g
Fat
13g
Carbs
4g
