Roasted Asparagus and Yellow Pepper Salad The Best Recipes

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Roasted Asparagus and Yellow Pepper Salad

"This scrumptious cold roasted asparagus recipe is notable in case you love asparagus, and even in case you don't. The tangy dressing and the roasted flavor of the asparagus and peppers brings all of it collectively. You could make this an afternoon ahead of serving. You might not need to use all the dressing. Also, you may make the veggies the night earlier than and add the dressing some hours earlier than serving."

Ingredients :

1 half pounds sparkling asparagus, trimmed and reduce into thirds
2 medium yellow bell peppers, seeded and diced
1/four cup olive oil
1 huge crimson onion, reduce into strips
1/4 cup toasted almond slices
half cup grated Parmesan cheese
1/2 cup olive oil
three tablespoons Dijon mustard
three cloves garlic, minced
2 teaspoons lime juice
2 teaspoons sugar
1 teaspoon hot sauce
salad seasoning mix to taste

Instructions :

Prep : 15M	Cook : 8M	Ready in : 45M

Preheat oven to 400 levels F (2 hundred ranges C). Arrange the asparagus spears and bell peppers in a single layer at the baking sheet, and drizzle or mist with 1/four cup of olive oil.
Roast 8 to 10 minutes in the preheated oven, or until gentle, turning on occasion to save you burning. Remove from warmth, and cool completely.
In a bowl, toss collectively the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
In a separate bowl, mix the half cup olive oil, Dijon mustard, garlic, lime juice, sugar, warm sauce, and salad seasoning. Pour over the salad, and toss to coat.

Notes :

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