• 4servings
  • 15minutes
  • 73calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, C, E, P
MineralsManganese, Silicon, Iron, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 10 cups water

  2. 1 pound fresh asparagus, trimmed and cut into 1-inch pieces

  3. 1/2 cup each chopped green, sweet red and yellow pepper

  4. 2 green onions (white portion only), thinly sliced

  5. 1/3 cup reduced-fat raspberry salad dressing

Instructions Jump to Ingredients ↑

  1. Asparagus Pepper Salad Recipe photo by Taste of Home In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

  2. In a bowl, combine the peppers, onions and asparagus. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 3-4 hours before serving. Yield: 4 servings.


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