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Italian Asparagus Salad

Rated as 4 out of 5 Stars

"Marzetti® Blue Cheese Italian Vinaigrette Dressing tops a plate of fresh asparagus, roasted red peppers and pine nuts."
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23 m servings 133 cals
Original recipe yields 6 servings


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  1. Bring a large pot of water to a boil. Cook asparagus for 1 minute. Drain. Rinse and cool under cold water. Pat asparagus dry with paper towels. Preheat oven to 350 degrees F. Toast pine nuts for 5-7 minutes. Cool.
  2. Arrange asparagus on a platter, top with peppers and parsley. Pour Marzetti Italian Blue Cheese Crumble Dressing over all. Sprinkle with toasted pine nuts. Serve.

Nutrition Facts

Per Serving: 133 calories; 10 g fat; 8.2 g carbohydrates; 4.7 g protein; 3 mg cholesterol; 377 mg sodium. Full nutrition


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Very yummy recipe. Instead of using bottled Marzetti Blue Cheese Vinaigrette dressing, I drizzled with olive oil and topped with Feta crumbles. Thanks for posting!