Roasted Asparagus Antipasta Salad
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Cook time: 
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Yield: 4 to 6 servings
 
Roasted Asparagus Antipasta Salad is perfect for packing on a picnic at your favorite spot.
Ingredients
Salad:
  • 1 lb (450 g) asparagus, woody ends trimmed off and cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 pinch each salt and ground black pepper
  • 2 large stalks celery, sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup olives (any kind you like)
  • ½ small red onion, thinly sliced
  • ¼ cup chopped pickled mild banana peppers
  • ¼ cup chopped parsley
  • 4 oz (115 g) pepperoni, cut into small cubes
  • 4 oz (115 g) hard cheese, such as Parmesan, Gruyere, or Cheddar, cubed
Dressing:
  • 1½ tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 small clove garlic, crushed
  • ½ teaspoon Dijon mustard
  • ½ teaspoon dried Italian herb mix
  • 3 drops liquid stevia (or ½ teaspoon sugar)
Instructions
  1. Preheat the oven to 425F. Toss the asparagus, 1 tablespoon olive oil, salt, and black pepper together on a large baking sheet and give it a shake to spread out the asparagus. Roast until tender and starting to brown in spots, about 8 minutes, tossing once halfway through. Cool to room temperature.
  2. Whisk together all ingredients for the dressing in a large bowl. Stir the cooled asparagus and all remaining ingredients.
  3. Serve, or store covered in the fridge for up to 4 hours before serving.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/roasted-asparagus-antipasta-salad/