Roasted Asparagus Salad With Berries And Raspberry Vinaigrette Food

ROASTED ASPARAGUS SALAD

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.

FRESH RASPBERRY BALSAMIC VINAIGRETTE

Steps:

• Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.

ROASTED ASPARAGUS SALAD WITH CRANBERRIES AND FETA CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tough ends off the asparagus spears and place them on a baking sheet.
• Drizzle olive oil over the asparagus, then season with salt and pepper. Place the baking sheet in the oven for 10 minutes.
• Remove the asparagus from the oven. Allow to cool slightly, then transfer the asparagus to a serving platter. Line the asparagus up in a single-layer.
• Sprinkle with the cranberries, pine nuts, and feta cheese across the center of the asparagus. Spoon the vinaigrette over the top. Serve.

ROASTED ASPARAGUS SALAD WITH BERRIES AND RASPBERRY VINAIGRETTE

Steps:

• *NOTE: See Recipe #11040 for roasting directions. Omit all of the ingredients in the recipe except for the olive oil.
• VINAIGRETTE: Prepare vinaigrette in non-reactive bowl and blend until smooth, using an immersion blender. Best prepared 1 hour in advance.
• Once asparagus is roasted, set aside to cool then cut into 1 1/2" pieces.
• SALAD: In a large salad bowl, combine the mixed greens, cooled asparagus, berries and onions with about 2 tablespoons of the vinaigrette. Toss gently to coat.
• Sprinkle top of salad with almonds. Serve remaining salad dressing on the side.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

TOSSED SALAD AND RASPBERRY VINAIGRETTE

Steps:

• For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
• For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
• Toss the salad with the vinaigrette before serving.

CREAMY RASPBERRY VINAIGRETTE

Steps:

• Puree berries in food processor or blender.
• Press puree through a fine sieve with the back of a wooden spoon.
• You need at least 3/4 cup of puree.
• Add vinegar and sugar to blender; blend until smooth.
• With blender running, slowly add oil, then slowly add half and half.
• Return berry puree to blender and mix well.
• Refrigerate until ready to serve, then shake well.

ORANGE-ASPARAGUS SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Steam asparagus for 4 to 6 minutes or until crisp-tender. Rinse in cool water; drain well and set aside.
• Toss together salad blend, asparagus, onion, and mandarin oranges, in large serving bowl. Pour dressing over salad; toss to evenly coat. Serve immediately.

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.

ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
• Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
• Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

ROASTED ASPARAGUS & POTATO SALAD

Steps:

• Preheat oven to 350°F.
• Trim the top off the garlic heads leaving the rest of the bulb intact.
• After a good cleaning, quarter the potatoes and place in a large bowl. Add the oregano, thyme, oil and stock. Now add the two garlic bulbs and toss together. Pour into a baking pan and roast for 30 minutes or until the garlic and potatoes are tender. Check about 20 minutes in and if the pan is very dry add another tablespoon or two of broth.
• Remove potatoes from the oven and pour off any remaining liquid into a bowl. Let the potatoes and garlic cool.
• Clean and trim the asparagus into 2-inch pieces. Steam or boil until they are cooked crisp tender (3 to 5 minutes). Plunge into cold water to stop the cooking and drain.
• Take the roasted garlic and gently squeeze the soft cloves into the bowl of oil drained from the roasting pan. Stir to create a nice dressing. If it seems too thick, add a little more broth. The exact thickness is up to you but I like mine thicker than a vinaigrette but thinner than a mayonnaise type dressing. For me that's about 2-4 tablespoons. Season with salt and pepper.
• Toss together the roasted potatoes, asparagus, red onion, scallions and garlic dressing.
• Serve at room temperature.

FRUIT SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a blender, process raspberries until pureed.
• Strain to remove seeds.
• Return puree to the blender.
• Add the jam, vinegar and lemon juice; cover and process until smooth.
• Add the oil, salt, pepper and nutmeg; cover and process until blended.
• Serve with fruit.

ASPARAGUS WITH RASPBERRY VINAIGRETTE

Steps:

• In a small bowl, whisk the oil, vinegar and honey till well blended.
• Set aside.
• Snap off tough ends of asparagus and discard them.
• Place spears in vegetable steamer basket over boiling water in pan.
• Cover and cook till tender about 6-8 minutes.
• Drain immediately and plunge into cool water.
• Chill.
• Arrange asparagus on 4 plates lined with lettuce leaves.
• Drizzle with vinaigrette.
• Garnish with fresh parsley sprigs.