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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) 1 large red onion, chopped |
1 1/4 cup(s) 1 medium red bell pepper, cored, seeded, and diced |
1 1/4 cup(s) 2 celery stalks, halved lengthwise and thinly sliced |
8 ounce(s) asparagus spears, trimmed and cut into 1-inch pieces (2 cups) |
1/4 cup(s) chopped walnuts |
2 tablespoon(s) fat-free mayonnaise |
1 clove(s) garlic quartered |
1/4 cup(s) grated parmesan |
1/2 teaspoon(s) ground black pepper |
1/2 cup(s) packed basil leaves |
1 1/4 pound(s) red-skinned potatoes quartered (4 cups) |
1 teaspoon(s) salt |
2 tablespoon(s) water |
3 tablespoon(s) white wine vinegar |
Directions:
1. Bring a large vegetable steamer filled with about 2 inches of water to a boil over high heat. Add the potatoes, cover and steam until tender when pierced with a fork, about 20 minutes.
2. Transfer potatoes to a large bowl. Add asparagus to the steamer. Cover and steam until crisp-tender, about 2 minutes. Add to the potatoes; stir in the onion, bell pepper and celery while the other vegetables are still warm.
3. Place the basil, Parmesan, walnuts, vinegar, mayonnaise, water, salt, pepper and garlic in the canister of a food processor or a mini food processor, and process until fairly smooth (a little grainy is fine, too), scraping down the canister once or twice.
4. Pour the dressing over the still-warm vegetables. Toss well and serve.
5. Serving size: 1 1/3 cups.
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