ASPARAGUS MOZZARELLA SALAD
This refreshing dish is perfect for picnics, barbecues or any other warm-weather gathering. Toss leftovers with pasta. -Lisa Gibbs, Muskegon, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 15 servings (2/3 cup each).
Number Of Ingredients 13
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl. Add the cheese, tomatoes, onion and basil., In a small bowl, whisk the oil, vinegar, garlic, salt, mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving.
Nutrition Facts : Calories 135 calories, Fat 10g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 132mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS
This dish is easy enough for a Tuesday, but looks pretty enough for company. It has a really fresh flavor and goes great with roasted potatoes or rice.
Provided by Madenish
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
- Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
- Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
- Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 390.4 calories, Carbohydrate 13.3 g, Cholesterol 147.3 mg, Fat 10.8 g, Fiber 1.8 g, Protein 57.4 g, SaturatedFat 4.4 g, Sodium 581.1 mg, Sugar 2 g
ASPARAGUS SALAD WITH LEMON VINAIGRETTE
This fresh asparagus salad is one of my favorites and I can't wait to show you how to make it. With lemon vinaigrette dressing drizzled on top this salad has a light and flavorful crisp crunch in every bite.
Provided by Alyssa Rivers
Categories Dinner Main Course Salad Side Dish
Time 15m
Number Of Ingredients 11
Steps:
- In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water.
- In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.
- In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
- Pour the desired amount of dressing over the salad and mix together.
Nutrition Facts : Calories 90 kcal, Carbohydrate 4 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 67 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ASPARAGUS SALAD WITH FRESH MOZZARELLA
We couldn't agree more with Libby; the mozzarella cheese and herbs in this dish are a real winning combination... Blue Ribbon winning, in fact! Thanks for sharing, Libby.
Provided by libby walp
Categories Other Salads
Time 15m
Number Of Ingredients 10
Steps:
- 1. Clean and slice asparagus, green beans and onions into 1 intch slices.
- 2. Drop the asparagus and bens into a pot of boiling water and blanch for 3-5 minutes, until bright green and slightly soft.
- 3. Remove the vegetables, and place them in a bath of ice water, along with the onion slices.
- 4. In a bowl, whisk the olive oil, red wine vinerag, mustard, taragon, salt and pepper.
- 5. Rewmove cooled vegetables from water, and toss in bowl with dressing.
- 6. Top with medium sizes pieces of fresh mozzarella cheese and the fresh lemon juice.
SPRING PASTA SALAD WITH ASPARAGUS, TOMATO AND MOZZARELLA
Spring is in the air! So many recipes come to mind this time of year. Here's one you're sure to enjoy.
Provided by FLUFFSTER
Categories Penne
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put up a large pot of salted water for cooking the pasta and bring it to a boil.
- Add the asparagus and blanch it until just tender, about 3 minutes.
- Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking process, and to preserve the bright green color. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
- Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain very well.
- In a large serving bowl, add the pasta, the blanched asparagus and all the remaining ingredients. Season with salt and pepper and toss well until all the pasta is well coated with dressing. Taste for seasoning. This is best served at room temperature.
- Note: Another lovely addition to this pasta is about 3/4 cup freshly shelled spring peas. Blanch them for 1 minute in the boiling pasta water after you blanch the asparagus. Drain well and add them to the bowl along with the other ingredients.
Nutrition Facts : Calories 1004.9, Fat 54.4, SaturatedFat 12.5, Cholesterol 44.9, Sodium 397.1, Carbohydrate 109.2, Fiber 19.2, Sugar 7.5, Protein 29.6
FRESH ASPARAGUS-TOMATO SALAD
Topped with Parmesan cheese and pine nuts, this tasty green salad is perfect for any barbeque or picnic.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Asparagus Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a large bowl combine salad greens, asparagus, tomatoes and basil.
- For vinaigrette, in a small screw-top jar combine vinegar, oil, honey, salt and pepper. Cover and shake well.
- Pour vinaigrette over greens mixture; toss gently to coat. Sprinkle with cheese and nuts.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 7.1 g, Cholesterol 1.8 mg, Fat 8.4 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 122.9 mg, Sugar 4.1 g
ASPARAGUS CAPRESE SALAD
I love caprese salad and this is a delicious variation with cooked asparagus, cherry tomatoes, mozzarella, and a simple oil and vinegar dressing.
Provided by Julia
Categories Salad Vegetable Salad Recipes Caprese Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil over medium-high heat. Add asparagus and cook until soft, about 5 minutes. Drain and rinse under cold water. Drain well.
- Whisk mustard, balsamic vinegar, and white wine vinegar together in a small bowl. Add olive oil and whisk until well combined. Season with salt and pepper. Add a little bit of lukewarm water if dressing is too thick.
- Combine asparagus, tomatoes, and mozzarella in a bowl and drizzle with dressing. Mix well and sprinkle with basil.
Nutrition Facts : Calories 206.3 calories, Carbohydrate 7.7 g, Cholesterol 36.3 mg, Fat 12.8 g, Fiber 2.6 g, Protein 16.5 g, SaturatedFat 6.3 g, Sodium 426.2 mg, Sugar 2.9 g
GRILLED ASPARAGUS WITH MOZZARELLA
Steps:
- Mix all ingredients together and season with salt and pepper to taste.
- Preheat grill. Brush asparagus with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes or until just tender. Divide the asparagus among 4 plates and immediately top with a slice of the cheese. Drizzle with the lemon vinaigrette.
ASPARAGUS AND MOZZARELLA SALAD
Steps:
- Simmer the asparagus until just cooked through. Rinse them under cold water to stop the cooking process. Drain, pat dry and cut the spears, on the diagonal, into 1inch long pieces; set aside.
- Make a dressing of olive oil, vinegar, mustard and garlic and season to taste with salt and pepper. Combine the asparagus and mozzarella and lightly dress with half of the dressing.
- Alternate rounds of tomato and salami on the outside of each dinner plate; center asparagus and mozzarella mixture in the middle; drizzle remaining dressing over the tomatoes and salami. Garnish asparagus and mozzarella with roasted peppers.
ASPARAGUS MOZZARELLA SALAD
I got this recipe out of my new Taste of Home magazine. I made it and it is a great summer salad... I used Brownwood Farsm Kreame Mustard instead of Dijon Mustard.
Provided by CIndytc
Categories Vegetable
Time 25m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- In a large suacepan, bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl. Add the cheese, tomatoes, onion and basil.
- To make Dressing:.
- In a small bowl, whisk the oil, vinegar, garlic salt and mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving.
Nutrition Facts : Calories 143.1, Fat 10.5, SaturatedFat 4.5, Cholesterol 23.9, Sodium 272.4, Carbohydrate 5, Fiber 1.6, Sugar 1.8, Protein 8.3
ROASTED ASPARAGUS SALAD WITH CRANBERRIES AND FETA CHEESE
This roasted asparagus salad is topped with cranberries, feta and pine nuts, plus a tangy vinaigrette dressing to make a unique and flavorful side dish.
Provided by Laura
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Cut the tough ends off the asparagus spears and place them on a baking sheet.
- Drizzle olive oil over the asparagus, then season with salt and pepper. Place the baking sheet in the oven for 10 minutes.
- Remove the asparagus from the oven. Allow to cool slightly, then transfer the asparagus to a serving platter. Line the asparagus up in a single-layer.
- Sprinkle with the cranberries, pine nuts, and feta cheese across the center of the asparagus. Spoon the vinaigrette over the top. Serve.
Nutrition Facts : Calories 280 kcal, Carbohydrate 22 g, Protein 6 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 123 mg, Fiber 5 g, Sugar 15 g, UnsaturatedFat 15 g, ServingSize 1 serving
GEMELLI WITH ASPARAGUS, MOZZARELLA, AND BACON
Asparagus retains its character even when paired with flavorful ingredients, like the bacon used to give depth to this simple pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Snap off and discard the tough ends of the asparagus. Cut the asparagus into 1-inch pieces on the bias; set aside. Bring a large pot of salted water to a boil.
- Cook the bacon in a skillet over medium heat until bacon is crisp and all the fat has been rendered, 15 to 20 minutes. Remove the bacon from pan, and drain on paper towels. Crumble the cooked bacon, and set aside. Remove skillet from heat.
- Add the pasta to the boiling water, and cook until al dente, 5 to 7 minutes. Drain pasta in a colander; set aside.
- Meanwhile, discard all but 1/4 cup bacon fat, and return the skillet to medium heat. Add the asparagus and the red-pepper flakes to the skillet. Cook until the asparagus is lightly browned. Drain the pasta, and add to skillet with the crumbled bacon, and the marjoram; season with salt. Toss together until combined and heated through. Remove the skillet from the heat.
- Add the mozzarella, and toss to combine. Divide the pasta among six plates. Garnish each serving with a grind of black pepper, and serve immediately.
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