Roasted Asparagus and Yellow Pepper Salad recipe

8 servings

1 1/2 pounds fresh asparagus, trimmed and cut into thirds

2 medium yellow bell peppers, seeded and diced

1/4 cup olive oil

1 large red onion, cut into strips

1/4 cup toasted almond slices

1/2 cup grated Parmesan cheese

1/2 cup olive oil

3 tablespoons Dijon mustard

3 cloves garlic, minced

2 teaspoons lime juice

2 teaspoons sugar

1 teaspoon hot sauce

salad seasoning mix to taste

Preheat oven to 400 degrees F (200 degrees C).

Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.

Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning.

Remove from heat, and cool completely.

In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.

In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning.

Pour over the salad, and toss to coat.