Roasted Asparagus & Red Pepper Salad with Tangerine Vinaigrette

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  • 2 green onions, sliced thinly on the diagonal
  • 6 tablespoons tangerine juice
  • 1 clove garlic, minced
  • 1 serrano chile, seeded and finely diced
  • 1 teaspoon white balsamic vinegar
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons plus 1 teaspoon olive oil, divided
  • Salt and pepper, to taste
  • 1 red bell pepper, seeded and sliced
  • 1 bunch asparagus, tough ends removed
  • 2 loose cups mixed greens


Combine green onions, tangerine juice, garlic, chiles, vinegar and lemon juice in small mixing bowl. Briskly whisk in 3 tablespoons olive oil. Season with salt and pepper.

Preheat oven to 500° F.

Pour remaining 1 teaspoon olive oil into a cast iron or other heavy-duty, oven-proof skillet. Place red peppers in the skillet and roast uncovered for about 15 minutes. Add asparagus and roast for another 8 to 10 minutes. Remove from the oven, cool slightly and cut peppers into 3-inch strips.

Toss asparagus and red pepper with vinaigrette. Chill. Arrange greens on a salad plate, place several spears of chilled asparagus on the greens, along with several strips of roasted pepper and a teaspoon of dressing.

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