Asparagus Strawberry Salad Food

ASPARAGUS STRAWBERRY SALAD

Steps:

• In a jar with tight-fitting lid, combine the sugar, vinegar, poppy seeds, sesame seeds, onion, salt if desired, paprika and, Worcestershire sauce; shake until sugar is dissolved. Add the oil; shake well. Cover and refrigerate 1 hour. , In a skillet, cook the asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Cover and refrigerate for at least 1 hour. Arrange the asparagus and strawberries on a serving plate; sprinkle with blue cheese if desired. Pour the dressing over all. Serve with a slotted spoon.

STRAWBERRY AND ASPARAGUS SALAD

Steps:

• In a small bowl whisk the lemon juice, oil, honey, and balsamic vinegar. Season with salt and pepper, to taste. Set aside.
• Bring a small pot of water to a boil over medium heat. Add the asparagus and cook for 3 minutes. Remove and drain on a paper towel-lined plate.
• Put 2 cups of arugula on each serving plate, top with strawberries and asparagus and drizzle with the vinaigrette.

STRAWBERRY ASPARAGUS SALAD

Steps:

• In a small bowl, combine lemon juice, oil and honey; mix well. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and cool. Arrange asparagus and strawberries on individual plates; drizzle with dressing.

STRAWBERRY ASPARAGUS SALAD

Steps:

• Toss the asparagus and strawberries together in a bowl.
• Set aside.
• In a small bowl, combine the dressing ingredients and mix well.
• Pour dressing over salad and toss.
• Chill before serving.

SALAD WITH WHITE ASPARAGUS AND SHERRY VINEGAR AND OLIVE OIL

Steps:

• Place the lettuce around the bottom of a large plate. Add all of the remaining ingredients and drizzle the sherry vinegar and olive oil. Season with salt.

STRAWBERRY-ARUGULA SALAD

Steps:

• Toss 8 thinly sliced strawberries, 10 cups baby arugula and 4 ounces crumbled Parmesan in a large bowl. For the vinaigrette, whisk 1 tablespoon each Dijon mustard and sugar, 2 tablespoons fresh lime juice and 1/4 cup fresh orange juice. Add 1/4 cup olive oil in a thin stream while whisking. Taste and season with salt and pepper. Toss the salad with some of the dressing and serve the rest on the side.

STRAWBERRY SALAD

Steps:

• For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
• Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
• For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
• Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.

STRAWBERRY-ARUGULA SALAD IN CRISPY PARMESAN CUPS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool.
• Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper.
• Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them.

ASPARAGUS STRAWBERRY SALAD

Steps:

• Shake together first 8 ingredients until sugar is dissolved.
• Add oil.
• Shake.
• Cover and refrigerate at least one hour.
• Blanch asparagus for 3- 5 minutes, drain, immediately rinsing with cold water to stop it from cooking further, refrigerate 1 hour.
• Just before serving, combine strawberries, asparagus, dressing and sprinkle with blue cheese.

ASPARAGUS, STRAWBERRY & AVOCADO SALAD

Steps:

• Cook asparagus for 4 minutes until tender.
• Refresh in a bowl of icy water to retain color.
• Halve strawberries.
• Cut up avocado and put 1 tbsp lemon juice over to prevent browning.
• Cut asparagus in half.
• Place all items in serving dish.
• Avocado Oil Dressing:.
• Whisk dressing ingredients in a bowl.
• Drizzle over salad.

WHITE ASPARAGUS SALAD WITH STRAWBERRIES

Steps:

• Fill a pot with water; add 1/2 teaspoon each salt and sugar. Bring to a boil. Add white asparagus, reduce heat to low, and simmer until soft and cooked through, 10 to 15 minutes. Drain and let cool.
• Combine orange juice, yogurt, mayonnaise, and creme fraiche in a large bowl. Season with remaining salt, sugar, and pepper. Add cooled asparagus and strawberries and mix well.
• Arrange lettuce leaves on plates and distribute asparagus salad on top. Sprinkle with chives.

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.

SPRING ASPARAGUS SALAD

Steps:

• Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
• Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
• Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.

ASPARAGUS SALAD

Steps:

• Prepare an ice-water bath; set aside. Place asparagus in a steamer basket set over a pot of boiling water. Cover and steam until just tender. Remove and transfer to ice-water bath until cool. Remove and pat dry. Place asparagus on a platter (or divide between 6 individual plates); set aside.
• In a medium bowl, whisk together shallot, garlic, mustard, salt, pepper, and vinegar. While whisking constantly, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs. Drizzle vinaigrette over asparagus. Serve immediately.

STRAWBERRY-ASPARAGUS PASTA SALAD

Steps:

• Cook pasta in a large pot according to the package directions, adding the asparagus the last 2 to 3 minutes of cooking or until crisp-tender. Drain pasta and asparagus; rinse with cold water and drain again. Transfer to a very large bowl. Add Strawberry-Yogurt Dressing (see below) and toss to combine.
• Gently fold in the strawberries and spinach. Transfer to a serving bowl and sprinkle with goat cheese.
• Strawberry-Yogurt Dressing: Stir together VOSKOS® Nonfat Strawberry Greek Yogurt, balsamic vinegar, and red onion in a bowl. Serve immediately or chill up to 24 hours.

ASPARAGUS BERRY SALAD

Steps:

• In a large bowl, toss the asparagus with 1 tablespoon oil. Spread in a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper. Bake at 400° for 15-20 minutes or until tender. , In a large salad bowl, toss the greens, strawberries, onion, walnuts and asparagus. In a small bowl, whisk the vinegar, sugar and remaining oil. Pour over salad; toss to coat.

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.

SPRINGTIME ASPARAGUS, STRAWBERRY, & ARUGULA SALAD RECIPE - (4.7/5)

Steps:

• Preheat oven to 400°F. Toss asparagus pieces with 1 teaspoon olive oil and season to taste with salt and pepper. Lay out in an even layer on a baking sheet and roast until tender, about 15 to 20 minutes. Meanwhile, make the dressing: in a sealable jar (or small bowl) combine the remaining 2 teaspoons olive oil, lemon juice, mustard, and honey. Shake (or whisk) until emulsified; season to taste with salt and pepper. Toss the arugula with the dressing, and then gently toss in the sliced strawberries and asparagus. Top salad with blue cheese crumbles and sliced almonds.