Ingredients
2
cans (15 oz each) 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
2
tablespoons olive oil
2
tablespoons cider vinegar
2
tablespoons lemon juice
1
tablespoon honey
Preparation
Carefully place asparagus on paper towels; pat dry. Arrange asparagus on serving platter. Top with roasted bell peppers, almonds and cheese.
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.
