Asparagus Pecan Salad
Asparagus is one of the most nutritionally well-balanced vegetables. A serving can provide up to 60 percent of the recommended daily allowance of folacin (folic acid). It's also high in fiber and low in sodium and calories, making it a great choice for healthy eating.
2 pounds asparagus, cut into 2-3 inch pieces
1/3 cup balsamic vinegar
3 tablespoons extra virgin olive oil
1 tablespoons Dijon mustard
1 tablespoon fresh oregano, chopped
1 teaspooon garlic, minced
1 small red pepper, cut in thin strips
1/2 cup pecans, chopped and toasted lightly
Sea salt and fresh ground black pepper
Cook asparagus in salted boiling water for 3 minutes. Drain and rinse with cold water. Boil balsamic vinegar in a small sauce pan till reduced in half. Cool vinegar then whisk in the oil, mustard, oregano, and garlic. Season with salt and fresh cracked black pepper. Toss dressing with cooled asparagus, red peppers, and half the pecans. Garnish with the remaining pecans.
© 2013 Omega Institute for Holistic Studies