Italian Asparagus Salad

Italian Asparagus Salad

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"Marzetti® Blue Cheese Italian Vinaigrette Dressing tops a plate of fresh asparagus, roasted red peppers and pine nuts."
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23 m servings 133 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of water to a boil. Cook asparagus for 1 minute. Drain. Rinse and cool under cold water. Pat asparagus dry with paper towels. Preheat oven to 350 degrees F. Toast pine nuts for 5-7 minutes. Cool.
  2. Arrange asparagus on a platter, top with peppers and parsley. Pour Marzetti Italian Blue Cheese Crumble Dressing over all. Sprinkle with toasted pine nuts. Serve.


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Very yummy recipe. Instead of using bottled Marzetti Blue Cheese Vinaigrette dressing, I drizzled with olive oil and topped with Feta crumbles. Thanks for posting!

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