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Asparagus Pepper Salad

 Asparagus Pepper Salad
I made up this recipe when I needed a last-minute potluck dish and I had a lot of asparagus on hand. This salad went over so well that I serve it again and again. No one seems to get tired of it. —Beverly Scalise of Bend, Oregon
4 ServingsPrep: 15 min. + chilling


  • 10 cups water
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup each chopped green, sweet red and yellow pepper
  • 2 green onions (white portion only), thinly sliced
  • 1/3 cup reduced-fat raspberry salad dressing


  • In a large saucepan, bring water to a boil. Add asparagus; cover and
  • boil for 3 minutes. Drain and immediately place asparagus in ice
  • water. Drain and pat dry.
  • In a bowl, combine the peppers, onions and asparagus. Drizzle with
  • salad dressing; toss to coat. Cover and refrigerate for 3-4 hours
  • before serving. Yield: 4 servings.
Nutritional Facts: One serving (1 cup) equals 73 calories, 3 g fat (trace saturated fat), trace cholesterol, 154 mg sodium, 9 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.