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.


Go to Recipes Archives

Go to Member's Area

Go to Home Page