Salad Ingredients

1 ½ pounds asparagus spears, trimmed
¼ c sweet roasted red peppers, drained and cut into thin strips
1 hard-boiled egg, (boiled, peeled, and chopped)
Lettuce leaves (optional, you could also use hearts of romaine, or spinach)

Vinaigrette Dressing Ingredients

2 tbsp lemon juice
2 tbsp white wine vinegar
2 tbsp olive oil
2 tsp Dijon mustard
1 tsp sugar
¼ tsp salt
¼ tsp ground black pepper
1 garlic clove, pressed

Vinaigrette Instructions

Mix lemon juice, vinegar, oil, mustard, sugar, pressed garlic, salt and pepper in a small bowl. Whisk ingredients together until well blended. Cover and refrigerate until ready to use.

Salad Instructions

Steam asparagus until it is crisp and tender. Rinse under cold water and drain completely. Cut roasted pepper into thin strips and set aside.

Layer lettuce leaves on a plate. Top leaves with asparagus, then place the peppers and chopped egg on the asparagus spears. Finally drizzle salad with vinaigrette; serve immediately. This recipe makes 6 servings and is perfect for low carb or low fat diets. One serving contains 6 grams of fat, 90 calories, and 8 grams of carbohydrates.