VG - asparagus salad roasted pepper vinaigrette

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Asparagus Salad with Roasted Pepper Vinaigrette

 

Recipe By :VEGETARIAN GRILL by Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories : Chapter 04 Salads

 

Amount Measure Ingredient -- Preparation Method

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ROASTED PEPPER VINAIGRETTE:

1 red bell pepper

2 tablespoons extra-virgin olive oil

2 garlic cloves

1 tablespoon red wine vinegar

1 tablespoon chopped fresh basil

Salt and black pepper

SALAD:

2 tablespoons extra-virgin olive oil

1 3/4 pounds asparagus -- trimmed

Butterhead lettuce

Shaved Parmesan cheese

 

1. Prepare a medium-hot fire in the grill.

 

2. To make the roasted pepper vinaigrette, roast the pepper, turning

occasionally, until completely charred, about 10 minutes. Place in a plastic or

paper bag to steam for 10 minutes to loosen the skin. Cut slits in the pepper,

then drain briefly into a blender or the bowl of a food processor to catch any

juices. Peel and seed the pepper, then coarsely chop and add to the blender or

food processor. Add the olive oil, garlic, vinegar, and basil and process until

smooth. Season with salt and pepper to taste. Set aside.

 

3. Drizzle the olive oil over the asparagus and toss to coat.

 

4. Grill the asparagus, turning occasionally, until tender, about 8 minutes.

 

5. To serve, arrange a bed of lettuce on a platter or on individual salad

plates. Spoon the vinaigrette over the lettuce. Arrange the asparagus on top and

sprinkle with the shaved Parmesan. Serve at room temperature.

 

Description:

" page 94 "

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Per Serving (excluding unknown items): 155 Calories; 14g Fat (75.3% calories

from fat); 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: 1 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : This is a handy little three-for-one recipe because both the simply

grilled asparagus and the roasted pepper vinaigrette can be served separately.

Grilling asparagus adds a smoky crispness to the vegetable without masking its

unique spring-grass flavor. The roasted pepper vinaigrette makes a delicious

dressing for other grilled vegetables, especially leeks, carrots, and zucchini.

It can also be used to dress green salads. SERVES 4

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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