STRAWBERRY-ASPARAGUS PASTA SALAD
Tangy white balsamic vinegar contrasts with VOSKOS® Nonfat Strawberry Greek Yogurt for a creamy dressing on this vibrant side salad featuring strawberries, asparagus, spinach, and pasta. Serve with roast chicken or grilled steak.
Provided by Voskos
Categories Trusted Brands: Recipes and Tips VOSKOS®
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot according to the package directions, adding the asparagus the last 2 to 3 minutes of cooking or until crisp-tender. Drain pasta and asparagus; rinse with cold water and drain again. Transfer to a very large bowl. Add Strawberry-Yogurt Dressing (see below) and toss to combine.
- Gently fold in the strawberries and spinach. Transfer to a serving bowl and sprinkle with goat cheese.
- Strawberry-Yogurt Dressing: Stir together VOSKOS® Nonfat Strawberry Greek Yogurt, balsamic vinegar, and red onion in a bowl. Serve immediately or chill up to 24 hours.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 38.6 g, Cholesterol 10.1 mg, Fat 4.6 g, Fiber 3.5 g, Protein 11.3 g, SaturatedFat 2.6 g, Sodium 83.9 mg, Sugar 4.6 g
ASPARAGUS PASTA SALAD
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
- Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
ROASTED ASPARAGUS PASTA SALAD
Provided by Patrick and Gina Neely : Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
- Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
- In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
- Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.
STRAWBERRY, CUCUMBER AND MELON SALAD
Provided by Food Network Kitchen
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes.
- Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.
- Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)
CHILLED ASPARAGUS SALAD
I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
- Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
- The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
- In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
- When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.
ASPARAGUS & TOMATO SALAD
This salad is a refreshing change from the usual bed of lettuce! Cook time is blanching of asparagus.
Provided by skat5762
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Blanch asparagus briefly in boiling water on stove top, then plunge into ice cold water to stop them from cooking.
- Chop asparagus into bite sized pieces.
- In large bowl combine asparagus and tomato.
- Add basil, sea salt and pepper.
- Stir in feta, toss, and refrigerate.
- Before serving, toss with balsamic vinegar.
STRAWBERRY PASTA
This dish is excellent if you would like to invite someone very special for a romantic dinner. It's sweet, strong and mysterious... Try it and you will fall in love - I promise! Note the magic cloudberry syrup can be found at www.nordicdelicatessen.com Good luck!
Provided by Lura 2
Categories Spaghetti
Time 9m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Sauce: Mix all the ingredients and cook on slow heat for 5 minutes. Then mix in the warm pasta (in the sauce): divide into two plates. Decor: Aspargus and Strawberries. Voila: Strawberry Pasta finito.
Nutrition Facts : Calories 913.4, Fat 26.1, SaturatedFat 15.2, Cholesterol 76, Sodium 607.3, Carbohydrate 142, Fiber 8.9, Sugar 15.1, Protein 29.5
ASPARAGUS-SPINACH PASTA SALAD
Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. -Kathleen Lucas, Trumbull, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain., For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.
Nutrition Facts :
ASPARAGUS PASTA SALAD
I got this recipe from my sister-in-law while visiting her in Texas. I usually prepare this salad in the summer as a light evening meal for my family or as an extra-special lunch for friends.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. In a large bowl, combine asparagus with the remaining ingredients; toss to coat. Cover and refrigerate for 3-4 hours or overnight.
Nutrition Facts : Calories 307 calories, Fat 14g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
WARM ASPARAGUS SPINACH SALAD
Spinach, cashews and pasta are mixed with roasted asparagus in this delightful spring salad. The mixture is topped with a light vinaigrette, seasoned with soy sauce and sprinkled with Parmesan cheese. I've used this recipe many times. -Kathleen Lucas Trumbull, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14-16 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.
Nutrition Facts : Calories 299 calories, Fat 14g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 263mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
WARM ASPARAGUS SPINACH SALAD
I found this in a recent Taste of Home magazine. I tried it out on my family and we all thought it was Zaar-worthy. Slightly adapted for my family's taste. This makes a lot so you may want to half the recipe.
Provided by celeste and co.
Categories Penne
Time 1h10m
Yield 14-16 serving(s)
Number Of Ingredients 11
Steps:
- Put the asparagus into an large oblong baking dish.
- Drizzle with 2 tablespoons olive oil; sprinkle evenly with salt.
- Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender; stir every 10 minutes.
- While the asparagus is cooking, prepare the pasta according to package directions; drain.
- Add the onions, vinegar, and soy sauce in the container of a blender; process.
- While processing, gradually add the remaining olive oil in a steady stream.
- In a large serving bowl, add the pasta, spinach, and asparagus; drizzle dressing over all; toss to coat.
- Season to taste with pepper, if desired.
- Sprinkle with cashews and Parmesan cheese.
- Serve warm.
Nutrition Facts : Calories 346.3, Fat 16.3, SaturatedFat 3, Cholesterol 3.1, Sodium 274, Carbohydrate 44.8, Fiber 7.1, Sugar 1.7, Protein 8.3
ASPARAGUS SALAD
What is spring with out Asparagus? This salad is a great way to showcase one of spring's favorite vegetables.
Provided by Debbwl
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook fresh asparagus spears in small amount of boiling water till crisp-tender, about 10 minutes. Drain, and rinse in cold water, and drain again.
- Combine the balsamic vinegar, sugar, and garlic in a small bowl.
- Place asparagus in shallow dish and pour vinegar mixture over it. Cover and chill for 1 hour.
- Remove asparagus, reserving the liquid. On large plate layer baby greens, asparagus, green onions, egg whites, and parsley. Drizzle with reserved vinegar mixture.
SUNFLOWER STRAWBERRY SALAD
We have an annual strawberry festival in our town, so recipes with strawberries are popular here. I've served this salad at luncheons and have always received a lot of compliments.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine strawberries, apple, grapes, celery and raisins. Stir in the yogurt. Cover and refrigerate for at least 1 hour. Add sunflower kernels and toss.
Nutrition Facts : Calories 107 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 43mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS SALAD
Serve this asparagus salad with Crawfish Etouffee, both recipes courtesy of chef Emeril Lagasse, for a delicious dinner sure to satisfy any seafood lover.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath; set aside. Place asparagus in a steamer basket set over a pot of boiling water. Cover and steam until just tender. Remove and transfer to ice-water bath until cool. Remove and pat dry. Place asparagus on a platter (or divide between 6 individual plates); set aside.
- In a medium bowl, whisk together shallot, garlic, mustard, salt, pepper, and vinegar. While whisking constantly, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs. Drizzle vinaigrette over asparagus. Serve immediately.
ASPARAGUS WALNUT SALAD
Make and share this Asparagus Walnut Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the noodles. Drain. Rinse with cold water.
- In a saucepan, cook the asparagus in boiling water until just tender.
- Drain and rinse with cold water.
- Transfer to a bowl with the pasta.
- Add the cheese, tomatoes, mushrooms and walnuts. Toss to combine.
- In a small bowl, whisk together the olive oil, vinegar and dressing mix.
- Pour over salad and toss to coat evenly.
- Serve salad chilled or at room temperature.
Nutrition Facts : Calories 637.7, Fat 40.1, SaturatedFat 7.6, Cholesterol 22.4, Sodium 193.8, Carbohydrate 52.6, Fiber 5.9, Sugar 4.5, Protein 21.6
ASPARAGUS STRAWBERRY SALAD
From Medford Lakes, New Jersey, Elissa Armbruster writes, "This simple salad's one of the best I've tasted - and it's so pretty, too! A friend served it at a baby shower...all of us were raving over it and asking for the recipe."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a jar with tight-fitting lid, combine the sugar, vinegar, poppy seeds, sesame seeds, onion, salt if desired, paprika and, Worcestershire sauce; shake until sugar is dissolved. Add the oil; shake well. Cover and refrigerate 1 hour. , In a skillet, cook the asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Cover and refrigerate for at least 1 hour. Arrange the asparagus and strawberries on a serving plate; sprinkle with blue cheese if desired. Pour the dressing over all. Serve with a slotted spoon.
Nutrition Facts :
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