The Pioneer Woman Tasty Kitchen
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Asparagus Salad with Balsamic Dressing

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Level: Intermediate

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Description

Nine times out of ten, I prepare fresh asparagus by roasting it in a hot oven, but every now and then I’ll do something a little different. This week I made a colorful salad with a really delicious balsamic dressing. Truth be known, the dressing is the real star of the show here. Use it as a dip on a crudite platter.

Ingredients

  • 1-½ Tablespoon Very Good Balsamic Vinegar
  • 1-½ Tablespoon Canola Or Vegetable Oil
  • ½ Tablespoons Dijon Mustard
  • ½ teaspoons Dried Marjoram
  • ¼ teaspoons Granulated Garlic
  • 1 pound Asparagus, Trimmed And Cut Into 2-inch Lengths
  • ½ cups Diced Bell Pepper (red, Orange, Or Yellow)
  • 2 Tablespoons Sliced Almonds

Preparation

In a small bowl, whisk together balsamic, oil, Dijon, marjoram, and garlic powder; set aside.

In a large sauce pan, bring 4 cups of water and a healthy pinch of salt to a boil. Cook asparagus pieces for 3–4 minutes until crisp-tender. Remove from pan and cool in ice water bath to stop the cooking process.

Drain asparagus and pat dry. Place on a serving platter and drizzle with balsamic dressing before topping with diced bell peppers and almonds.

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