Balsamic Asiago Salad Food

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BALSAMIC ASIAGO SALAD



Balsamic Asiago Salad image

You can toss this tasty Balsamic Asiago Salad together in 10 minutes flat. Simply drizzle bottled dressing over the colorful blend of greens, tomato and peppers, add a quick sprinkle of garlic-seasoned cheese...and serve.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 5

2 cups torn mixed salad greens
1 plum tomato, cut into wedges
1/2 cup chopped sweet yellow pepper
2 tablespoons balsamic vinaigrette
2 tablespoons shredded Asiago cheese

Steps:

  • In a small serving bowl, combine the salad greens, tomato and yellow pepper. Drizzle with vinaigrette and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 169mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SIMPLE SALAD WITH BALSAMIC VINAIGRETTE



Simple Salad with Balsamic Vinaigrette image

Provided by The Hearty Boys

Categories     main-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 13

2 bags ready to use mesclun greens
Pinch salt
Freshly ground black pepper
Balsamic Vinaigrette, recipe follows
1 pint grape tomatoes
1 yellow bell pepper, seeded, halved and thinly sliced
1 shallot, peeled and roughly chopped
1 tablespoon chopped fresh basil leaves
1/4 cup balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup olive oil

Steps:

  • Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
  • Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.

GRILLED ASPARAGUS AND ASIAGO SALAD



Grilled Asparagus and Asiago Salad image

This is a recipe that I found in a local magazine, and I thought - what a delicious sounding recipe I have to have that!! I haven't tried it yet but definately on the to-do list!! So simple -

Provided by Chef mariajane

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup balsamic vinegar
1/2 cup olive oil
1 tablespoon chopped chives
3/4 teaspoon salt
1 pinch black pepper
20 asparagus spears, washed, stems trimmed
2 ounces asiago cheese, shaved

Steps:

  • In a medium bowl, whisk together the vinegar, olive oil, chives, salt and pepper. Toss the asparagus in the dressing, then cook over a medium-hot grill to desired doneness. Place on four salad plates, drizzle with remaining dressing and garnish with cheese.

ANTIPASTO PASTA SALAD



Antipasto Pasta Salad image

A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic.

Provided by Dayna

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 1h35m

Yield 12

Number Of Ingredients 15

1 pound seashell pasta
¼ pound Genoa salami, chopped
¼ pound pepperoni sausage, chopped
½ pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
  • In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
  • To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Nutrition Facts : Calories 451 calories, Carbohydrate 33.2 g, Cholesterol 36.6 mg, Fat 29.1 g, Fiber 2.8 g, Protein 15 g, SaturatedFat 8.2 g, Sodium 977.5 mg, Sugar 4.3 g

BEST WARM KALE SALAD EVER!



Best Warm Kale Salad EVER! image

Make and share this Best Warm Kale Salad EVER! recipe from Food.com.

Provided by JodiTriesToCook

Categories     Vegetable

Time 8m

Yield 1 serving(s)

Number Of Ingredients 8

1 bunch fresh kale, chopped (enough to cover your skillet)
1/8 red bell pepper, chopped
1/8 yellow onion, chopped
2 white button mushrooms, chopped
1 fresh garlic clove, minced
2 tablespoons organic butter
2 teaspoons quality balsamic vinegar
asiago cheese, to taste

Steps:

  • In a large non-stick skillet, melt butter and saute onions, pepper, and mushrooms until browned around edges.
  • Add balsamic vinegar to skillet, and let it cook out the vinegar a bit, just a good 5 second.
  • Reduce heat to low, and add in big bunch of fresh, chopped kale and garlic. Mix the contents until the kale is fully coated with the butter, balsamic, and veggies. The kale should just be slightly warm, not wilted.
  • Transfer the contents of the skillet onto a plate. Grate fresh asiago (I prefer the big shreds) over the top, if desired.
  • Enjoy.

Nutrition Facts : Calories 235.5, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 208.7, Carbohydrate 6.2, Fiber 1, Sugar 3.5, Protein 1.9

SUMMER SALAD WITH ASIAGO, PEARS, AND CASHEWS



Summer Salad with Asiago, Pears, and Cashews image

Enjoy this fresh toss salad made with greens and pear. Perfect for side dish that can be ready in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 5

Number Of Ingredients 10

1/4 cup olive oil
1 tablespoon balsamic vinegar
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 bag (5 oz) mixed spring greens
1/2 cup shaved Asiago cheese
1 medium ripe pear, thinly sliced
1/2 cup cashew halves and pieces

Steps:

  • In small jar with tight-fitting lid, shake dressing ingredients.
  • In medium bowl, toss greens with dressing; arrange on serving platter. Top with remaining salad ingredients. Serve immediately.

Nutrition Facts : Calories 270, Carbohydrate 14 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 8 g, TransFat 0 g

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