Name: Roasted Pepper & Asparagus Salad with Chicken, Feta & Avocado
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: as many as you like!
Ingredients: Several spears of asparagus; 4 sweet mini peppers; 2 cloves garlic, chopped; A couple slices of onion; 1 teaspoon olive oil; Red Robin Seasoning & freshly ground pepper; Mixed spring greens and/or spinach and/or romaine; 7 – 10 sweet cherry tomatoes, halved; About 1/4 – 1/2 cup chopped cooked chicken (optional … I’ve made this salad both with and without the meat. This time, I used some of my Harissa Moroccan chicken. I think it would work well with cooked salmon or tuna in place of the chicken too.); 1/2 of a small, ripe avocado, chopped into chunks; About 6 cubes of marinated feta (recipe here) or regular feta cheese, crumbled; Sriracha Yogurt Ranch Salad Dressing (recipe here) … or other dressing of choice

Ingredients

Scale

For each salad:

Several spears of asparagus
4 sweet mini peppers
2 cloves garlic, chopped
A couple slices of onion
1 teaspoon olive oil
Red Robin Seasoning & freshly ground pepper
Mixed spring greens and/or spinach and/or romaine
7 – 10 sweet cherry tomatoes, halved
About 1/4 – 1/2 cup chopped cooked chicken (optional … I’ve made this salad both with and without the meat. This time, I used some of my Harissa Moroccan chicken. I think it would work well with cooked salmon or tuna in place of the chicken too.)
1/2 of a small, ripe avocado, chopped into chunks
About 6 cubes of marinated feta (recipe here) or regular feta cheese, crumbled
Sriracha Yogurt Ranch Salad Dressing (recipe here) … or other dressing of choice

Instructions

Preheat the oven to 400 F. Spray a small baking sheet with cooking spray and gently rub the asparagus and peppers with olive oil.
Set the asparagus and peppers on the baking sheet and sprinkle the asparagus with the chopped garlic and onion, then sprinkle all with Red Robin Seasoning & freshly ground pepper. Set in the oven and let roast for about 15 – 20 minutes or until the asparagus is tender and bright green and the peppers are tender.
While the veggies are roasting, prep the salad. Fill your salad plate with a nice bed of greens. Make a spot for the lovely asparagus spears down the middle. Warm the chicken (or salmon or tuna), if desired.
Set the asparagus in the middle, make a stripe of chicken and a stripe of tomatoes on either side. Arrange the peppers on the salad and the avocado. Sprinkle with crumbled feta.
Serve immediately with the dressing on the side.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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