Asparagus Salad with Sweet Balsamic Vinegar
A fresh and flavorful salad featuring crisp-tender asparagus and red bell peppers tossed in a sweet balsamic vinaigrette, topped with toasted pecans. Perfect as a side dish or light meal.
6 servings
15 min
Be the first to rate this recipe
Ingredients
- •⅓ cup balsamic vinegar
- •3 tablespoons olive oil
- •1 tablespoon Dijon mustard
- •1 tablespoon marjoram
- •1 teaspoon garlic
- •2 pounds asparagus
- •1 whole red bell pepper
- •⅓ cup pecans
- •toasted
Cooking Instructions
- 1.
Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
5 min
- 2.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.
10 min
