Green Asparagus and Bell Pepper Salad
Topped with a refreshing ponzu and mustard dressing
10 minutes
40kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Remove the woody ends of each asparagus, then peel away the tough outer layer for thick stalks and boil them in lightly salted water (not listed in ingredients). Cut into 3 cm (1-1/4 in.) lengths.
Quickly boil the bell pepper in the same water, and then julienne. -
Shred the lettuce into easy-to-eat sizes.
-
Dress (1) and (2) with the dressing (A) and serve.
Cooking Basics
Green asparagus - peeling off the outer skin
The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.
Bell peppers - removing seeds
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
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