Roasted Asparagus and Red Pepper Salad

good cold or hot for a side or salad bar

10

lbs

asparagus spears, thin

5

lbs

red bell pepper, halved

.25

cup

olive oil

.25

cup

kosher salt

.25

cup

coarse black pepper

.25

cup

lemon juice

.25

cup

White Wine, dry

.25

cup

garlic clove, minced

.25

cup

white balsamic vinegar

1

place Asparagus, red pepper strips in mixing bowl and mix all ingredients place on sheet pan and roast at 350 for 10 to 15 minutes

2

when cooked place in fridge to chili for 20 minutes when ready to serve drizzle with Balsamic Vinegar and serve

Servings: 62

Yield: 6.5 oz

Degree of Difficulty

Degree of Difficulty: Easy

Oven Temperature: 350°F

Cooking Times

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Inactive Time: 30 minutes

Total Time: 45 minutes

Nutrition Facts

Serving size: 1/62 of a recipe (4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

37.17

Calories From Fat (26%)

9.55

% Daily Value

Total Fat 1.08g

2%

Saturated Fat 0.16g

<1%

Cholesterol 0mg

0%

Sodium 73.27mg

3%

Potassium 234.14mg

7%

Total Carbohydrates 5.69g

2%

Fiber 2.4g

10%

Sugar 3.11g

 

Protein 2.05g

4%

Recipe Type: Vegetables