MARINATED ASPARAGUS WITH BLUE CHEESE
Asparagus marinated in vinaigrette and dotted with cheese makes an awesome side. We're blue cheese fans, but you might like Parmesan or feta. -Susan Vaith, Jacksonville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a large resealable plastic bag, combine green onions, oil, vinegar, garlic, salt and pepper. Add asparagus; seal bag and turn to coat. Refrigerate at least 1 hour., Drain asparagus, discarding marinade. Place asparagus on a serving plate; sprinkle with cheese.
Nutrition Facts : Calories 136 calories, Fat 12g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 348mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.
ASPARAGUS, APPLE AND CHICKEN SALAD
This cool, colorful salad is a palate-pleaser. Apples and asparagus seem an unlikely match, but they form a terrific trio with chicken. I make this salad quite often while asparagus is in season. - Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in a small saucepan and cover with 1/2 in. of water. Bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and cool., In a small bowl, whisk the vinegar, oil, honey, parsley, salt and pepper. Stir in the chicken, apple and asparagus; toss to coat. Serve over greens.
Nutrition Facts : Calories 214 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 445mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.
ASPARAGUS-APPLE SALAD WITH BLUE CHEESE VINAIGRETTE
Make and share this Asparagus-Apple Salad With Blue Cheese Vinaigrette recipe from Food.com.
Provided by Teri8551
Categories Apple
Time 15m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 9 ingredients, stirring with a whisk.
- Cook asparagus in boiling water 1 minute. Drain and rinse under cold running water; drain. Combine the asparagus, lettuce, and apple in a large bowl. Drizzle with vinaigrette; toss gently to coat.
Nutrition Facts : Calories 53.7, Fat 2, SaturatedFat 0.9, Cholesterol 3.2, Sodium 154.3, Carbohydrate 7.6, Fiber 2, Sugar 4.7, Protein 2.5
APPLE, PECAN AND BLUE CHEESE SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
- Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
- Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.
FARRO SALAD WITH CITRUS VINAIGRETTE
Farro is one of the oldest grains known to mankind. I make a double batch of this hearty salad and keep it in the cooler for a quick, high-protein snack during the day. But this dish is a meal in itself: The veggies, the tender farro, and the zesty vinaigrette are all you need.
Provided by Guy Fieri
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 17
Steps:
- You'll need: Stovetop or propane burner, large heavy saucepan.
- To make the farro: In a large heavy saucepan over medium-high heat, combine the farro, salt, and water (or stock, if using). Bring to a simmer, cover, and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking; you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool.
- While the grains are simmering, make the vinaigrette:
- Whisk together the orange zest, shallot, mustard, vinegar, and olive oil. Add salt and pepper to taste and set aside.
- To serve, toss the farro with 3 tablespoons dressing and transfer it to a large serving bowl. In the same bowl, combine the arugula with the diced pepper, orange wheels, almonds, prunes, cherries, onion, and apple and gently toss with 3 tablespoons of the dressing, adding more as needed.
ASPARAGUS SALAD WITH WALNUT OIL VINAIGRETTE
This is the BEST recipe I have ever found using fresh asparagus. I think I could eat this salad everyday for the rest of my life. I discovered this exceptional recipe on foodnetwork, originally from Emeril Lagasse. I have added Blue Cheese crumbles to the finished salad because I think it sends this salad over the top. I have made this recipe several times now. Every time I make it I enjoy it more and more. This salad will make an ordinary meal fabulous!! If you enjoy asparagus as much as I do, I think you will enjoy this recipe!
Provided by Bev I Am
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine and whisk together vinegar, shallot, mustard, salt and pepper.
- Continue to whisk and add vegetable oil in thin stream.
- Whisk in walnut oil; set dressing aside.
- Place steamed asparagus on platter; pour dressing over asparagus.
- Garnish with toasted walnuts, parsley and Blue Cheese crumbles.
- Taste and season with additional salt and pepper if necessary.
- Serve immediately.
Nutrition Facts : Calories 419.8, Fat 42.6, SaturatedFat 5.5, Cholesterol 4.2, Sodium 410, Carbohydrate 7.8, Fiber 3.6, Sugar 2.2, Protein 6
ASPARAGUS, PICKLED BEETS & BLUE CHEESE SALAD
I created this salad after perusing some recipes here and using what I had on hand, avoiding anything too sweet. The pickled beets are just the right ouch of sweet & sour. Looks pretty too! The asparagus can be made well in advance. If your onion is too strong, slice and put in an ice water bath for 5 minutes and drain. Cooking time is blanching and ice water bath time.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil water for asparagus, add salt.
- Make a ice water bath in a large bowl. You will use to shock the asparagus and halt the cooking.
- Trim tough ends off of asparagus spears, leave whole.
- Place asparagus spears in boiling water. Blanche for 2-3 minutes.
- Quickly remove from hot water and place in ice water bath to shock.
- Prepare onions and pickled beets as suggested.
- Arrange asparagus spears on a platter or individual salad plates.
- Sprinkle and arrange the onion slices, beets and blue cheese.
- Top with a light champagne vinaigrette. I like Girard's brand.
Nutrition Facts : Calories 91.5, Fat 5.1, SaturatedFat 3.2, Cholesterol 12.7, Sodium 542.7, Carbohydrate 6.7, Fiber 2.6, Sugar 2.3, Protein 6.5
ASPARAGUS VINAIGRETTE
Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
- In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.
COUS-COUS SALAD WITH BLUE CHEESE
This salad does well when it�s made ahead. It will last stored in the fridge for up to two days and, in fact, tastes a little better if allowed to do so. By resting, the flavors of the dressing are able to mingle and penetrate the grains of cous-cous. This is also a great when served warm or cold, giving you flexibility depending on your menu. Best of all, the flavors are adaptable. If you don�t want blue cheese feel free to substitute a different tangy cheese, or dried currants work well if you don�t have craisins on hand. The point is, have fun with the flavors and rest assured that this will fit all of your side dish needs this summer. From the Naptimechep.com
Provided by mommymakeit4u
Categories Summer
Time 25m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare cous-cous according to package directions.
- In a small bowl whisk together olive oil, vinegar, lemon zest and lemon juice. Set aside.
- Pour prepared cous-cous into a large bowl and fluff with a fork. Add craisins, blue cheese, scallions and pecans. Stir well until completely combined.
- Add dressing and mix until salad is completely coated with dressing.
- Add 2 pinches of salt, or more, to taste.
- Serve warm or at room temperature. Can be stored, covered with plastic, in the fridge.
Nutrition Facts : Calories 785.4, Fat 43.3, SaturatedFat 10.2, Cholesterol 25.3, Sodium 481.3, Carbohydrate 85.2, Fiber 7.6, Sugar 21.1, Protein 18.4
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