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
ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE
A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!
Provided by FAITHFUL96
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
- In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
- In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
- Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g
ASPARAGUS AND MANDARIN ORANGE SALAD
I had this at a restaurant and loved it so had to try and duplicate it at home. Yummy. Quick and easy. I used a small amount of the mandarin juice in the balsamic mixture. Serve immediately or chill.
Provided by Julia Harbeck
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.
- Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk olive oil into vinegar; set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 7.7 g, Fat 4.7 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 37.1 mg, Sugar 5.3 g
FENNEL & ORANGE SALAD WITH RED ONION & OLIVES
This popular Sicilian salad is made with blood oranges when they are in season, but navel oranges work just as well. I like to bring the salad to the table with the layers intact and toss it at the table.
Provided by Janet Fletcher
Categories First course
Yield six.
Number Of Ingredients 9
Steps:
- Slice the onion half lengthwise as thinly as you can. Put the sliced onion in a bowl and cover with cold water to mellow its flavor and keep it crisp. Refrigerate for at least 15 minutes.
- Working with one orange at a time, slice off both ends. Set the orange on a cutting board, one cut side down. With a sharp knife, cut away the peel (the zest and white pith) by slicing from top to bottom, following the contour of the orange. Working over a bowl to collect any juice, release the orange segments by carefully cutting them away from the membrane that separates them. Remove any seeds and put the orange segments in another bowl, separate from the juice. Squeeze the membranes over the juice bowl.
- Cut the fennel in quarters lengthwise and then trim away most of the core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise as thinly as you can.
- With a paring knife, slice the olive flesh off the pits lengthwise. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, and salt. (The recipe can be prepared up to this point several hours in advance. If working ahead, wrap and refrigerate the fennel; don't chop the mint until just before serving.)
- Drain the sliced onion and toss it with the fennel. Put the fennel and onion in a shallow salad bowl or on a rimmed serving platter. Drizzle with the reserved orange juice. Arrange the orange segments on top and sprinkle with the olives and mint.
- Drizzle the dressing evenly over the salad. Add several grinds of black pepper and serve immediately.
Nutrition Facts : ServingSize six., Calories 120 kcal, Fat 70 kcal, SaturatedFat 1 g, TransFat 8 g, Carbohydrate 13 g, Fiber 4 g, Protein 2 g, Sodium 240 mg, UnsaturatedFat 7 g
ASPARAGUS SALAD SUPREME
"This salad is a unique way to present this pretty spring vegetable," notes Paula Bass of Washington, North Carolina. Mushrooms and walnuts add interest to the creamy dressing that's poured over the cool cooked spears.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Cover and refrigerate for at least 1 hour. In the same skillet, saute mushrooms, onions and walnuts in butter until mushrooms are tender. In a bowl, combine the mayonnaise, sour cream, salt and nutmeg. Stir in mushroom mixture. Cover and refrigerate for at least 1 hour. Just before serving, place asparagus on a serving platter; top with dressing and walnuts if desire.
Nutrition Facts :
PASTA SALAD WITH GREEN ONION DRESSING
Provided by Roger Mooking
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the green onion dressing: Heat a grill. Drizzle 1/2 teaspoon of olive oil over the white portion of the green onions. Place the white bottoms of the green onions on the hot grill and grill until they are slightly softened and charred. Put the grilled whites of the green onions, the green onion tops, garlic, white wine vinegar, Dijon mustard and remaining olive oil in a blender, puree until smooth. Transfer the mixture to a bowl and stir in the sour cream. Season the dressing with salt, and black pepper, to taste. Set the dressing aside.
- For the pasta salad: Heat a grill. Place the cooked pasta in a large bowl, toss with 2 teaspoons of vegetable oil. Drizzle the remaining 1 teaspoon of vegetable oil over the red onion rings and season with salt.
- Place the red onions on the hot grill and grill until softened, approximately 10 minutes, remove the onions from the grill. Coarsely dice the grilled red onions. Add the chopped red onions, red pepper, yellow pepper, orange pepper, chopped parsley, and green onion dressing to the pasta. Mix to incorporate all ingredients. Season the pasta with salt, and pepper, to taste. Garnish with toasted coconut.
SWEET SAUTEED BEETS WITH AN ORANGE, ONION & FENNEL RELISH
I'm a beet lover ... and if you are, you will love this too. This is a great salad or a simple side dish which I have served it both ways. A mix of red and golden beets, pan sauteed and topped with an onion, fennel and orange relish. Serve this over a bed of spinach or other greens for a wonderful salad, or serve this as is - for a perfect side dish - sweet and tangy all in one. If you can only get red beets, that's fine. My local market and my farmers markets usually carry both red and golden and you can use one or the other, or a combination. Mandarin oranges are perfect for this, sweet, pre-segmented and ready to use, I actually prefer them over fresh in this dish. The beets are steamed and then sauteed, tossed with the vinaigrette and topped with the fresh relish. Note: This vinaigrette is great ... not only in this dish, but also over fish, scallops, green beans, asparagus, roasted cauliflower, chicken, pork or any of your favorite greens.
Provided by SarasotaCook
Categories Salad Dressings
Time 55m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Vinaigrette -- Make this first and then just refrigerate until ready to use. In a small mixing bowl, or personally -- I like a small tupperware container, just add everything and shake, but a mixing bowl works good. Add the marmalade, vinegar, garlic, olive oil, chives, thyme, salt and pepper. Mix well and set to the side. It is even better made a few hours ahead, but it isn't necessary.
- Beets -- I make the beets all in one pan, but if you prefer to roast them in the oven first and then saute, that will work fine. I find it just as easy to fill a small sauce pan with water and add the beets. Make sure the water covers the beets. Cover and cook on medium low heat for approximately 20-30 minutes until tender but still firm. Remember, these will be peeled, diced and finished in a saute pan, so make sure they are tender, but a bit underdone - you don't want them falling apart.
- Relish -- As the beets cook, make the relish. To a small bowl, add the chopped oranges, fennel, onion, mandarin orange juice, olive oil, red pepper flakes, thyme, salt and pepper. Slightly chill before serving.
- Beets -- Once the beets are done, remove from the pan and let cool until you can handle them. The peel will slide right off. Don't run them under water, just slide the peel off with your hands. I do use gloves as your hands will turn red. You can also put the beet in a small baggie and rub the outside of the baggie and that also works pretty good or use the back of a spoon, that is another trick. Then cut the beets in bite size wedges, not too small.
- Saute -- In the same pan, dump out any remaining water, add the olive oil and butter and bring to medium high heat. Add the beets and saute, 3-5 minutes until fork tender. That is why you didn't cook them all the way in the water. You don't want them falling apart. The last minute add in the vinaigrette and heat until warm. I usually use about 1/2 of the vinaigrette, but use as much as you want too. I start slow as the beets will absorb some of the sauce. The leftover vinaigrette is great on other salads or vegetables.
- Serve -- Serve over a bed of your favorite greens, or you can just serve as is. Top with the onion, fennel and orange relish. Garnish with some of the orange segments if you want and ENJOY!
- The vinaigrette is great with roasted chicken, fish, pork or vegetables so make sure you save the leftovers. ENJOY !
GREEN SALAD WITH ASPARAGUS, ORANGES, AND RED ONION
I found this recipe in Gourmet Magazine several years ago when I was looking for a different way to use my favorite vegetable, asparagus. I live in Michigan and this is the time of year when local fresh greens and lovely asparagus abound. It is so very worth the time to make the dressing too. Or, try Fannie's "Sweet Cream Dressing." Take the time to build this salad on a platter. It is beautiful to look at all the contrasting colors.
Provided by Tina Watt @Aleida
Categories Lettuce Salads
Number Of Ingredients 12
Steps:
- Make the dressing. Whisk all ingredients and chill.
- Cook the asparagus. On a baking sheet, brush with a little olive oil. Broil for 5-6 minutes, turning once. Set aside to cool.
- You'll need a good, sharp paring knife for this step. Cut peel and pith from oranges. Then, cut between the membranes to get just skinless segments. Chill.
- Mound the greens, arrange the spears and orange segments in a sunburst on top, then scatter the red onion slices.
- Drizzle a bit of dressing and pass the remaining dressing.
ORANGE & AVOCADO SALAD
This colorful salad would be a welcome addition to a Mexican-inspired meal.
Provided by EatingWell Test Kitchen
Categories Vegan Thanksgiving Side Dish Recipes
Time 25m
Number Of Ingredients 12
Steps:
- To prepare vinaigrette: Puree cilantro, oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.
- To prepare salad: Slice both ends off oranges. With a sharp knife, remove the peel and white pith; discard. Working over a salad bowl, cut the segments from their surrounding membrane; discard the membrane. Add greens, avocado, onion and vinaigrette; toss to coat. (Refrigerate the extra dressing for up to 2 days.)
Nutrition Facts : Calories 227.5 calories, Carbohydrate 14.7 g, Fat 18.9 g, Fiber 6.9 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 149.4 mg, Sugar 5.6 g
GRAPEFRUIT, ROMAINE AND RED ONION SALAD
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- On each dinner plate make a wreath of romaine. Make an inner circle with onions and grapefruit. Pour over dressing.
GREEN SALAD WITH ORANGE VINAIGRETTE
Categories Salad No-Cook Vegetarian Quick & Easy Vinegar Orange Avocado Spinach Spring Vegan Endive Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine spinach leaves, endive and radishes in large bowl. Place vinegar in small bowl. Gradually mix in oil. Add sugar and orange peel. Season to taste with salt and pepper. Pour dressing over salad and toss.
- Mound salad on large platter. Top with orange and avocados slices.
SWEET POPPY SEED DRESSING
All of my favorite salads are topped off with this homemade poppy seed dressing. I use this sweet concoction to drizzle over fruit salads with strawberries, grapes, oranges and bananas ... or over spinach and toasted pecans.-Deborah Amrine, Fort Myers, Florida
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Slowly whisk in oil. Cover and refrigerate. Serve with fruit.
Nutrition Facts : Calories 187 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 99mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
SPANISH ASPARAGUS SALAD WITH ORANGE AND MANCHEGO CHEESE
I added the manchego cheese. I couldn't help it. If you cannot find good quality fresh asparagus I suggest Trader Joe's frozen asparagus tips for this recipe. Use the best olive oil you can find (most expensive doesn't always indicate the best quality). From Vegetarian: Best Ever Recipe Collection.
Provided by COOKGIRl
Categories Citrus
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In large pot of lightly salted boiling water blanch the asparagus spears until green, about 2-3 minutes but no longer. Immediately drain and rinse with cold water to halt the cooking process.
- Peel the oranges and cut up into bite-size segments. Save one half of one orange for juicing and zesting.
- In a non-reactive small bowl, combine the olive oil, vinegar, orange zest and 1 tablespoon of orange juice. Season with salt and pepper. Whisk together and set aside.
- In a large salad bowl combine the cooked asparagus, red onion, orange segments, tomatoes, and lettuce. Just before serving, pour the dressing over the salad and mix gently to coat.
- Add shaved manchego to each salad serving if desired.
- Serve with crusty bread.
Nutrition Facts : Calories 177.4, Fat 9.7, SaturatedFat 1.4, Sodium 21.3, Carbohydrate 22, Fiber 6.7, Sugar 13.8, Protein 4.5
ASPARAGUS MOUSSE WITH HAM & RED ONION SALAD
Make the mousse up to a day before and leave it to set in the fridge, then all you have to do is top with the salad and serve
Provided by Lisa Allen
Categories Dinner, Lunch, Starter
Time 40m
Number Of Ingredients 14
Steps:
- Melt the butter in a heavy-based pan. Once it's foaming, add the asparagus and cook for 4-5 mins until soft but not coloured. Remove from the pan and drain well on kitchen paper. Rinse out the pan and pour in the cream, milk and garlic. Bring to the boil, simmer until reduced to 350ml - check by pouring into a measuring jug - then add the asparagus and boil for a few secs. Remove from the heat.
- Blend the mixture in a liquidiser along with the spinach leaves, then sieve into a clean bowl. Add the soaked gelatine and stir until dissolved. Sieve again and allow to cool for a few mins in the fridge, but do not let it set.
- Beat the egg white to soft peaks, then carefully fold into the asparagus mix and season. Divide the mousse between 4 glasses or ramekins and leave them to set in the fridge.
- To make the ham salad, mix all the ingredients, apart from the watercress, in a small bowl and season. When the mousse is set, remove each glass from the fridge, place some watercress leaves on top of the mousse, spoon on the diced ham salad and drizzle with a little olive oil.
Nutrition Facts : Calories 413 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.58 milligram of sodium
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