Asparagus Spinach Salad Food

WARM ASPARAGUS SPINACH SALAD

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.

WARM ASPARAGUS SPINACH SALAD

Steps:

• Put the asparagus into an large oblong baking dish.
• Drizzle with 2 tablespoons olive oil; sprinkle evenly with salt.
• Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender; stir every 10 minutes.
• While the asparagus is cooking, prepare the pasta according to package directions; drain.
• Add the onions, vinegar, and soy sauce in the container of a blender; process.
• While processing, gradually add the remaining olive oil in a steady stream.
• In a large serving bowl, add the pasta, spinach, and asparagus; drizzle dressing over all; toss to coat.
• Season to taste with pepper, if desired.
• Sprinkle with cashews and Parmesan cheese.
• Serve warm.

ASPARAGUS SALAD

Steps:

• In a saucepan reduce balsamic vinegar until thick and malty. Place in a squirt bottle. In a large mixing bowl, place radicchio, spinach, endive, watercress and arugula. Toss until mixed well. Set aside.
• In a small bowl, combine shallots, asparagus and the tomato. Add just a touch of balsamic reduction and the olive oil. Mix to coat the vegetables.
• On a plate, place salad mix, then asparagus mixture, then carrot strips. Top with a light squirt of balsamic reduction and salt and pepper serve

ASPARAGUS AND SPINACH SALAD

Steps:

• In a medium wok, warm the olive oil over medium-high heat.
• When oil is hot add the asparagus and bell pepper.
• Quickly stir-fir until crisp tender, about 5 minutes; stirring frequently.
• Turn off heat, sprinkle with salt and pepper, stir to mix.
• Immediately add the balsamic vinegar and mix thoroughly.
• Serve on a bed of baby spinach, pour any vinegar that has found its way to the bottom of the wok over salad and top with grated cheese.

SPINACH, ASPARAGUS, AND STRAWBERRY SALAD

Steps:

• To toast walnuts: place in baking pan and bake in a 350 degree oven until golden, about 10 minutes.
• Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; Add asparagus, Sprinkle with salt, and mix to coat.
• Spread in a single layer and bake in a 400 degree oven, stirring often, until tender when pierced, 15 to 20 minutes.
• Let cool about 15 minutes.
• Meanwhile, in a large bowl, mix vinegar and remaining 2 tablespoons oil.
• Add spinach, strawberries, toasted walnuts, and cooled asparagus; Mix to coat.
• Add more salt and pepper to taste.
• Enjoy.

SPINACH, STRAWBERRY & ASPARAGUS SALAD

Steps:

• Blanch asparagus & cool.
• Toss the spinach, asparagus, onion, pecans and strawberries together in a bowl.
• In a small bowl, combine the dressing ingredients and mix well.
• Pour dressing over salad and toss.
• Chill before serving.

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD

Steps:

• Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer asparagus to small bowl. Cool. Add pasta to same pot and cook until just tender but still firm to bite. Drain well. Transfer pasta to very large bowl. Toss with 1 tablespoon oil. Cool.
• Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.) Pour dressing over pasta. Add asparagus, spinach and cashews; toss to coat. Season with salt and pepper.

ASPARAGUS SPINACH SALAD WITH CHICKEN

Steps:

• In a microwave-safe bowl, combine asparagus and water. Microwave, covered, on high until crisp-tender, 2-4 minutes; drain. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing, orange juice, honey, orange zest and mustard until blended., In a large bowl, combine spinach, chicken, strawberries, almonds, sesame seeds and asparagus. Add dressing and toss to coat.

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD

Steps:

• Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes.
• Using slotted spoon, transfer asparagus to small bowl. Cool.
• Add pasta to same pot and cook until just tender but still firm to bite. Drain well.
• Transfer pasta to very large bowl.
• Toss with 1 tablespoon oil. Cool.
• Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.)
• Pour dressing over pasta.
• Add asparagus, spinach and cashews; toss to coat.
• Season with salt and pepper.

ASPARAGUS, RED PEPPER, & SPINACH SALAD

Steps:

• Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoons salt and 1/8 teaspoons pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool, 5 minutes.
• Meanwhile, whisk remainng 4 tablespoons oil, vinegar, 1/4 teaspoons salt and 1/8 teaspoons pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.