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Bake-Off® Contest 38, 1998
Tacoma, Washington

Splendid Asparagus Salad

Top Green Giant® Asparagus with pepper, almond and cheese for a wonderful salad - perfect side dish.

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  • prep time 15 min
  • total time 15 min
  • ingredients 9
  • servings 8
 

Ingredients

Salad

2
cans (15 oz each) Green Giant® extra long tender green asparagus spears, chilled if desired, drained
1/2
cup roasted red bell peppers (from 7.25 oz jar), cut into strips
1/2
cup sliced almonds
1/2
cup feta cheese, crumbled
1
lemon, cut into wedges, if desired

Dressing

2
tablespoons olive oil
2
tablespoons cider vinegar
2
tablespoons lemon juice
1
tablespoon honey

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Carefully place asparagus on paper towels; pat dry. Arrange asparagus on serving platter. Top with roasted bell peppers, almonds and cheese.
  • 2 In small jar with tight-fitting lid, combine all dressing ingredients; shake until well blended. Drizzle half of dressing over salad. Garnish with lemon wedges. Serve with remaining dressing.
  • 1 Carefully place asparagus on paper towels; pat dry. Arrange asparagus on serving platter. Top with roasted bell peppers, almonds and cheese.
  • 2 In small jar with tight-fitting lid, combine all dressing ingredients; shake until well blended. Drizzle half of dressing over salad. Garnish with lemon wedges. Serve with remaining dressing.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
110
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Cholesterol
5mg
5%;
Sodium
200mg
200%;
Total Carbohydrate
7g
7%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
45%;
Calcium
6%;
Iron
4%;
Exchanges:
1 1/2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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