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Marinated Roasted Asparagus and Pepper Salad

Prep time 5 mins
Cook time 8 mins
Chill time 2 hrs
Yield 4 servings (serving size: 1/2 cup)
Look for jars of roasted red bell peppers on the condiment aisle of the grocery store near the pickles and relishes.

Ingredients

  • 1 pound asparagus spears
  • 1 garlic clove, minced
  • 1 tablespoon olive oil, divided
  • Olive oil-flavored cooking spray
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried Italian seasoning
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon grated lemon rind
  • 1/2 cup bottled roasted red bell peppers, drained and cut into thin strips

Nutrition Information

  • calories 98
  • fat 3.8 g
  • satfat 0.5 g
  • protein 3.0 g
  • carbohydrate 15.7 g
  • cholesterol 0 mg
  • iron 1.3 mg
  • sodium 229 mg
  • caloriesfromfat 31 %
  • fiber 2.6 g
  • calcium 32 mg

How to Make It

  1. Preheat oven to 450°.

  2. Snap off tough ends of asparagus. Cut into 1 1/2-inch pieces; trim and place in a large bowl. Add garlic and 1 teaspoon olive oil; toss well. Line a jelly roll pan with foil; coat foil with cooking spray. Spread asparagus mixture in a single layer.

  3. Bake at 450° for 8 to 10 minutes or until asparagus is crisp-tender.

  4. Combine remaining 2 teaspoons oil, vinegar, and remaining ingredients in a serving bowl. Add asparagus mixture; stir until asparagus is coated. Cover and chill at least 2 hours.

Oxmoor House Healthy Eating Collection