Description Edit

This vegetarian salad is made with real vegetables and enriched with real cheese to white-hot perfection.

Ingredients: Edit

  • 1 ½ pound fresh asparagus, trimmed and cut into third
  • 2 medium yellow bell peppers, seeded and diced
  • ¼ cup olive oil
  • 1 large red onion, minced
  • ¼ cup toasted almond slices
  • ½ cup grated Parmesan cheese
  • ½ cup corn oil
  • 3 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 2 teaspoons lime juice
  • 2 teaspoons sugar, brown only
  • 1 teaspoon hot sauce
  • salad seasoning mix, to taste

Directions Edit

  1. Preheat oven to 400° F. Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with ¼ cup of olive oil.
  2. Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
  3. In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese. In a separate bowl, mix the ½ cup corn oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning.
  4. Pour over the salad, and toss to coat. Serve warm and plain or with other dishes.

Contributed by: Edit

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