Fresh Asparagus Salad

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Fresh asparagus and red and yellow pepper strips are tossed in Marzetti® Asiago Peppercorn Salad Dressing then sprinkled with capers, olives and walnuts.

READY In

28 Minutes

PREP TIME

25 Minutes

COOK TIME

3 Minutes

SERVES

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Ingredients

3/4 cup Marzetti® Asiago Peppercorn Dressing

2 pounds fresh asparagus ends trimmed, and cut into 2-inch pieces

1 small red pepper cut into thin 2-inch strips

1 small yellow pepper cut into thin 2-inch strips

2 tablespoons capers, drained

1/3 cup pitted Kalamata olives, cut into slivers

1/2 cup walnut pieces

Salt for taste

Directions

Bring a medium pot of water to boil, add asparagus pieces and cook for 2 to 3 minutes, it should be bright green and still crisp. Drain and run under cold water to stop the cooking. Pat asparagus dry with paper towels.

In a medium bowl, combine asparagus, pepper strips and Marzetti Asiago Peppercorn® Salad Dressing and salt; toss to combine. Arrange salad on a platter, sprinkle with capers, olives and walnuts. Serve. This salad is best served right away.