Roasted Pepper and Asparagus Salad with Pecans

  • Lightly Steamed asparagus spears
  • 1 Roasted Red Pepper
  • Pecans
  • Fresh, chopped basil leaves
  • Mixed greens
  • Fresh Lemon Juice
  • Olive Oil
  • Apple Cider Vinegar
  • Sea Salt
  • 1/2 Teaspoon Dijon mustard (optional)

Lightly steam asparagus spears (cut off tough ends) and set aside.

Roast the Pepper: Put the whole pepper on an open flame or broiler on high heat until most of the skin is brown or blackened. Remove from heat and put in a plastic bag and tightly tie the bag. Leave for about 5 minutes. Remove pepper from bag and peel off the skin. It should pretty much slide right off. Cut the remaining pepper as usual, in slices and remove the core.

Mix: In a small bowl, mix together the chopped basil, roasted peppers and pecans and set aside.

Make your dressing; mix the olive oil, lemon juice, Dijon mustard and sea salt with a whisk.

Arrange Salad: Put mixed greens on your dish or in your bowl, top with pepper and pecan mixture, put asparagus to the side and drizzle entire salad with your dressing.

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