1. Note: I used leftover roasted asparagus spears from the previous night's dinner. Roasted would be preferred over steaming (my personal opinion.). 2. Whisk the salad dressing ingredients together and refrigerate. Best prepared 1 hour in advance of serving. 3. Combine the salad ingredients in a bowl except for the bell pepper and raisins. Toss. 4. Take a shamrock-shaped cookie cutter and cut out shapes from the green bell pepper. (You may need an extra bell pepper to do this step.) How to: first slice the bell pepper lengthwise from stem to bottom. Remove seeds and membrane. Cut out shapes. 5. Divide the salad onto [4] salad plates. Garnish with the shamrock-shaped slices of bell pepper; add the raisins. ---------------------------------------------------------------------------
Nutrition
Ingredients
