Roasted Asparagus & Red Pepper Salad with Tangerine Vinaigrette | PCC Natural Markets

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Roasted Asparagus & Red Pepper Salad with Tangerine Vinaigrette

Serves: 4

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The vinaigrette, roasted asparagus and red peppers can be made ahead of time, and the salad put together at the last minute. Gorgeous!


For dressing:

For salad:

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


To make dressing

Combine all ingredients except olive oil, salt and pepper in small mixing bowl. Briskly whisk in the olive oil. Season with salt and pepper.

To make salad

Preheat oven to 500°F.

Remove bottom third of asparagus stalks and rinse. Slice red pepper in half and remove seeds. Pour the olive oil into a cast iron or other heavy-duty, oven-proof skillet. Place the red pepper in the skillet and place in the center of the preheated oven, uncovered. Roast for approximately 15 minutes.

Add the asparagus. Roast for another 8 to 10 minutes.

Remove from oven. Cool slightly, then cut the red pepper into 3-inch strips.

Toss asparagus and red pepper with vinaigrette. Chill. Arrange greens on a salad plate, place several spears of chilled asparagus on the greens, along with several strips of roasted pepper and a teaspoon of dressing.

Recipe by Ken Charney, former PCC staff

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