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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I made up this recipe when I needed a last-minute potluck dish and I had a lot of asparagus on hand. This salad went over so well that I serve it again and again. No one seems to get tired of it. —Beverly Scalise of Bend, Oregon Ingredients:
10 cups water |
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
1/2 cup each chopped green, sweet red and yellow pepper |
2 green onions (white portion only), thinly sliced |
1/3 cup reduced-fat raspberry salad dressing |
Directions:
1. 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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