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  • Victoria Bradley Gentry

    Roasted Asparagus and Yellow Pepper Salad Recipe

  • Sharon Nicholson Gudger

    Roasted Asparagus and Yellow Pepper Salad 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 Directions 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.

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