ASPARAGUS-TOMATO SALAD WITH DRESSING
This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
PENNE PASTA SALAD WITH SUN DRIED TOMATOES, ASPARAGUS AND BASIL
Steps:
- Cook pasta according to directions. Drain.
- Saute asparagus tips in garlic, olive oil, salt and pepper until tender. Add to the pasta along with the basil and sun-dried tomatoes. Toss to mix. Adjust seasonings as necessary. Refrigerate 1 hour or longer before serving.
ASPARAGUS AND SUN-DRIED TOMATO SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 18m
Yield 3 to 5 servings
Number Of Ingredients 9
Steps:
- Preheat grill on medium-high heat.
- Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
- Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
- Remove mushrooms and mix into asparagus mixture. Serve at room temperature.
FUSILLI WITH CHICKEN, SUN-DRIED TOMATOES AND ASPARAGUS ALFREDO
A creamy sundried alfredo pasta that is delicious and so easy to make. This is great for after work. Dinner in 1/2 hour. Serve with salad and you're all set.
Provided by DianeNJ
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- First cook pasta till al dente and keep hot.
- While the pasta is cooking I microwave and heat the chicken. I then microwave the asparagus in a little water for 7-8 mins watch to see they do not over cook.
- In large frying pan heat sauce. Add the sundried tomatoes, chicken and asparagus heat through. Stir in the fusilli pasta and mix to coat.
- Serve with parmesan cheese.
Nutrition Facts : Calories 536.4, Fat 5.2, SaturatedFat 1, Cholesterol 29.8, Sodium 85, Carbohydrate 93.3, Fiber 6.8, Sugar 3.6, Protein 29.3
TORTELLINI CHICKEN SALAD WITH SUN-DRIED TOMATOES
I got this recipe from a friend after enjoying this delicious salad at her home. I usually don't care for spinach but ate three helpings of this salad it was so good! The dressing is to die for! You could also make this with other types of pasta. As with any recipe, feel free to add more or less of the salad ingredients, according to your preferences.
Provided by Kater
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In serving bowl, combine pasta, chicken, artichokes, spinach, tomatoes, feta and onions.
- To make vinaigrette, puree the garlic, oregano, tomato paste, vinegar and salt & pepper in a food processor or blender.
- While processing, drizzle in olive oil to make a smooth emulsion.
- Toss enough dressing with salad to coat and stir to combine.
- May serve immediately or refrigerate.
Nutrition Facts : Calories 922.2, Fat 68.8, SaturatedFat 14.9, Cholesterol 98.8, Sodium 787.5, Carbohydrate 46.1, Fiber 8.5, Sugar 4.2, Protein 34.9
ASPARAGUS, SUNDRIED TOMATO, AND ORZO SALAD
A yummy and simple way to use fresh asparagus. I was inspired to write this recipe after watching my almost-4-year-old picky eater gobble up a mixture of orzo and sundried tomatos at Trader Joe's. The asparagus can easily be changed to another vegetable; I have successfully used brussels sprouts with a very pleasing result.
Provided by jewelsf
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 430 f. Wash asparagus, trim off woody ends, and then cut asparagus spears into 1 inch pieces. Combine in a baking dish with olive oil, garlic, and salt. Roast asparagus in oven for ~15 minutes, until just fork tender. Let cool slightly.
- Cook orzo in salted water, according to package directions.
- Cut tomatoes into small pieces or slices.
- Combine all ingredients and mix well.
Nutrition Facts : Calories 231.2, Fat 4.9, SaturatedFat 0.7, Sodium 72, Carbohydrate 39.3, Fiber 4.1, Sugar 3.4, Protein 8.9
SUN-DRIED TOMATO DRESSING
This thick dressing doubles as a topping for burgers or as a dipping sauce for shrimp. Thin with a 1/2 cup water if you like a thinner dressing. Taken from Relish magazine.
Provided by tinebean21
Categories Salad Dressings
Time 7m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients except oil in a blender or food processor. Pulse until all tomatoes are finely chopped.
- Add oil, a little at a time. Pulse until thick and well blended.
CHICKEN WITH SUN-DRIED TOMATO DRESSING
This is a quick and easy meal to make. I have cooked chicken with sun-dried tomato and oregano dressing for some time, but found a recipe in Chatelaine with the dried seasonings added. Original recipe called for 4 cloves of garlic, but I found that a bit much. I would only use 4 cloves if they were small. Wonderful flavor. Serve this with steamed green beans and rice pilaf.
Provided by heather in Ont
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using sharp knife, make 2 or 3 slashes in each piece of chicken.
- Place chicken in a large plastic bag, then pour dressing overtop chicken.
- Sprinkle with garlic, Italian seasoning, salt and pepper.
- Seal bag and shake or massage bag to mix spices and evenly coat chicken.
- Refrigerate chicken in the bag with marinade at least 1 hour (preferably overnight) When ready to cook, heat barbeque to medium heat.
- Remove chicken from marinade and pour remaining marinade into a small bowl.
- Barbeque with lid closed 10 minutes.
- Brush tops of chicken with remaining marinade, then turn chicken.
- Turn chicken occasionally, while grilling 20 to 30 minutes.
- Before serving sprinkle with basil.
- Can be done in the oven at 350 degrees for approximately.
- 40-45 min depending on size of chicken pieces.
SUN-DRIED TOMATO CHICKEN SALAD
This simple chicken salad is highlighted by the sophisticated taste of sun dried tomatoes & asiago cheese. Toasted pine nuts provide the crunch. This would be great on a bed of fresh spinach, in a panini sandwich or on sourdough bread. Developed for the RSC#11 contest.
Provided by Tinkerbell
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place chicken in shallow baking dish, add chicken stock & white wine.
- Bake uncovered in preheated oven for 10 minutes.
- Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
- Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
- When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
- Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
- In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
- Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.
Nutrition Facts : Calories 386.6, Fat 20.8, SaturatedFat 2.7, Cholesterol 65.6, Sodium 625.2, Carbohydrate 20.1, Fiber 2.6, Sugar 7.4, Protein 24.6
CHICKEN ASPARAGUS SALAD
You can have this light, tasty dinner on the table in less than 10 minutes-just buy a deli chicken on your way home from work, or use leftovers from Sunday's roast. The only cooking you'd have to do is the asparagus, which takes only 2 or 3 minutes! This is great for a hot summer's night, when you don't want to heat up your whole kitchen making a great dinner!
Provided by TGirl
Categories Chicken
Time 8m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Cook asparagus in small amount of water until crisp-tender (cooking time will depend on thickness of asparagus;thin stalks 2-3 minutes, thicker stalks 3-4 minutes).
- Drain and cool asparagus and set aside.
- In salad bowl, combine vinegar, oil, honey, parsley, salt, and pepper, mixing well.
- Add chicken, apple, and asparagus, tossing to coat.
- Serve over lettuce/salad greens, garnishing with alfalfa sprouts if desired.
CHICKEN SALAD WITH ASPARAGUS AND SUN-DRIED TOMATO DRESSING
Yield 6 servings
Number Of Ingredients 9
Steps:
- puree 1/2 cup oil, vinegar, sun-dried tomatoes, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in blender until smooth. Transfer to large bowl. (dressing may be made ahead of time, covered, and refrigerate overnight. whisk before using) Heat remaining tablespoon oil in 10-inch nonstick skillet over high heat until hot, add asparagus, 1/4 teaspoon salt, 1/4 teaspoon pepper, cook until asparagus is browned and almost tender, about 3 minutes, stirring occasionally. Transfer to plate to cool. Add cooled asparagus and basil to vinaigrette, stir to combine. Add chicken and toss gently to combine, let stand at room temperature 15 minutes. Adjust seasoning with salt and pepper and sprinkle with pine nuts. Serve immediately.
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