WHITE BEAN AND ASPARAGUS SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Mix one 15-ounce can cannellini beans (drained and rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar in a large bowl; let stand 15 minutes. Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Add to the bowl along with 1 tablespoon chopped tarragon and another 1 teaspoon vinegar; season with salt and pepper and toss. Toast 3 tablespoons panko in 1 tablespoon olive oil in a skillet; sprinkle over the salad.
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.
SOUTH BEACH WHITE ASPARAGUS SALAD
Make and share this South Beach White Asparagus Salad recipe from Food.com.
Provided by Tarbean
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In small bowl, combine the tarragon, tomatoes, oil, garlic, and vinegar.
- To serve, place the lettuce leaves on individual serving plates. Arrange 4-6 asparagus spears on the lettuce leaves. Spoon about 3 Tbs of the vinaigrette over the asparagus on each plate.
Nutrition Facts : Calories 182.5, Fat 18.2, SaturatedFat 2.5, Sodium 3.6, Carbohydrate 4.7, Fiber 2.1, Sugar 2.2, Protein 2.2
WHITE BEAN AND ASPARAGUS SALAD WITH TARRAGON-LEMON DRESSING
Provided by Melissa Clark
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
- Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
- In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
- In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams
SOUTH BEACH DIET BALSAMIC VINAIGRETTE
From the South Beach Diet Book. This is a phase I recipe. You can whip this up in about 30 seconds. It's great on everything from salads to chicken or fish. Two tbs. over a cold chicken breast and some greens makes a great SBD lunch.
Provided by papergoddess
Categories Salad Dressings
Time 5m
Yield 2/3 cup, 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a jar or container with a tight lid.
- Cover and shake.
- Store in refrigerator.
Nutrition Facts : Calories 142.7, Fat 14.4, SaturatedFat 2, Sodium 120.5, Carbohydrate 3, Fiber 0.1, Sugar 2.5, Protein 0.1
MARINATED ASPARAGUS SALAD
A no-fuss side dish is great when entertaining. The asparagus is cooked and chilled in advance, then stands at room temperature in the marinade while I visit and prepare the rest of the meal. -Janice Connelley, Spring Creek, Nevada
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.
Nutrition Facts : Calories 164 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
PROVENCAL WHITE BEAN SOUP SOUTH BEACH
Make and share this Provencal White Bean Soup South Beach recipe from Food.com.
Provided by Antifreesz
Categories Beans
Time 30m
Yield 4 1 cups
Number Of Ingredients 11
Steps:
- In a large saucepan,heat oil over medium high heat.
- Add onion, celery, garlic, basil, rosemary, thyme and salt, reduce heat to medium low and cook, stir occasionally, 15 minutes or till veggies are softened.
- Add beans and stir to combine.
- Transfer 3/4 of the bean mixture to blender, using large spoon.
- Add both and puree until smooth.
- Return mixture to the saucepan, stir to combine, and bring to simmer just to heat through.
- Season with additional salt and pepper to taste.
- Serve warm.
Nutrition Facts : Calories 189.4, Fat 3.8, SaturatedFat 0.6, Sodium 160.9, Carbohydrate 29.3, Fiber 7.3, Sugar 1.3, Protein 10.7
CHOPPED ASPARAGUS SALAD
A colorful and flavorful side dish or light meal. The freshest asparagus has heads that are tightly closed, not feathery.
Provided by Queen of Everything
Categories Peppers
Time 21m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In medium-sized bowl, combine garlic, vinegar, lemon juice, honey, salt and pepper.
- Drizzle in olive oil slowly, while whisking.
- Drop in peppers, onions and tomatoes as you chop them.
- Blanch asparagus: boil water, drop asparagus into the water and notice that the color turns a bright green, about 30 seconds, immediately remove asparagus with a slotted spoon to ice water to stop the cooking process.
- Once asparagus has cooled a bit, add to the other ingredients and toss well.
- The longer this marinates, the better it tastes.
Nutrition Facts : Calories 182.3, Fat 13.8, SaturatedFat 1.9, Sodium 6.7, Carbohydrate 14.4, Fiber 3.1, Sugar 9.2, Protein 2.4
SOUTH BEACH SALAD
Make and share this South Beach Salad recipe from Food.com.
Provided by WendyMaq
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Vinaigrette Dressing: Combine the dressing ingredients in a covered jar and shake vigorously to mix.
- For the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
- Add the Vinaigrette Dressing and mix well. Refrigerate for at least 1 hour.
- To serve, place the salad on a bed of lettuce leaves and garnish with the egg and tomato slices.
Nutrition Facts : Calories 213.3, Fat 16, SaturatedFat 2.5, Cholesterol 70.7, Sodium 723.8, Carbohydrate 14.1, Fiber 6.4, Sugar 2.8, Protein 7
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WHITE ASPARAGUS SALAD WITH CREAMY TOMATO DRESSING - FOOD
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- In a blender, puree the coarsely chopped tomato with the lemon juice, mustard and sugar. Add the mayonnaise and the 3 tablespoons of olive oil and blend the dressing until thick. Season with salt and pepper.
- In a large saucepan of boiling salted water, cook the green beans until tender, 4 minutes. Drain and let cool to room temperature, then drizzle the beans lightly with olive oil and season lightly with salt and pepper.
- Arrange the beans, tomato wedges, onion and asparagus on a platter. Drizzle the dressing over the vegetables and serve.
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