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Roasted asparagus and yellow pepper salad
Roasted Asparagus and Yellow Pepper Salad
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1 1/2 pounds
fresh asparagus, trimmed and cut into thirds
yellow bell peppers, seeded and diced
red onion, cut into strips
toasted almond slices
grated Parmesan cheese
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.
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