Strawberry Asparagus Salad Food

ASPARAGUS STRAWBERRY SALAD

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.

STRAWBERRY AND ASPARAGUS SALAD

Steps:

• In a small bowl whisk the lemon juice, oil, honey, and balsamic vinegar. Season with salt and pepper, to taste. Set aside.
• Bring a small pot of water to a boil over medium heat. Add the asparagus and cook for 3 minutes. Remove and drain on a paper towel-lined plate.
• Put 2 cups of arugula on each serving plate, top with strawberries and asparagus and drizzle with the vinaigrette.

STRAWBERRY ASPARAGUS SALAD

Steps:

• In a small bowl, combine lemon juice, oil and honey; mix well. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and cool. Arrange asparagus and strawberries on individual plates; drizzle with dressing.

STRAWBERRY ASPARAGUS SALAD

Steps:

• Toss the asparagus and strawberries together in a bowl.
• Set aside.
• In a small bowl, combine the dressing ingredients and mix well.
• Pour dressing over salad and toss.
• Chill before serving.

STRAWBERRY, CUCUMBER AND MELON SALAD

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.)

STRAWBERRY ARUGULA SALAD

Steps:

• Add the olive oil, champagne vinegar, Dijon mustard, honey, salt and pepper to a large serving bowl. Whisk to combine, then add the sliced onions. Stir the onions to coat them in the dressing. Let the onions marinate in the dressing until they are brighter in color and slightly softened, 15 to 20 minutes.
• Add the arugula and strawberries to the bowl with the marinated onions. Toss to combine. Top with the toasted pine nuts and freshly grated Parmesan. Serve immediately.

STRAWBERRY SALAD

Steps:

• For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
• Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
• For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
• Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.

ASPARAGUS STRAWBERRY SALAD

Steps:

• Shake together first 8 ingredients until sugar is dissolved.
• Add oil.
• Shake.
• Cover and refrigerate at least one hour.
• Blanch asparagus for 3- 5 minutes, drain, immediately rinsing with cold water to stop it from cooking further, refrigerate 1 hour.
• Just before serving, combine strawberries, asparagus, dressing and sprinkle with blue cheese.

CHILLED ASPARAGUS SALAD

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 LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise.
• Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.
• Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
• Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.

CHICKEN AND ASPARAGUS SALAD WITH STRAWBERRY DRESSING

Steps:

• Add lemon juice to a small bowl; dip avocado slices in lemon juice and set the avocado aside.
• In a big salad bowl, add salad greens, asparagus, cucumber, avocado, 1 1/2 cup strawberries, and chicken; toss to combine.
• Season with salt and pepper to taste.
• Sprinkle with nuts.
• For dressing: add strawberries and orange juice to a blender or food processor; cover and process until smooth; pour puree into a bowl.
• Add remaining dressing ingredients; stir to combine.
• Pour dressing over salad; toss to coat.
• Serve immediately.

STRAWBERRY-ASPARAGUS PASTA SALAD

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.

SPRING ASPARAGUS SALAD

Steps:

• Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
• Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
• Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.

SPINACH, STRAWBERRY & ASPARAGUS SALAD

Steps:

• Blanch asparagus & cool.
• Toss the spinach, asparagus, onion, pecans and strawberries together in a bowl.
• In a small bowl, combine the dressing ingredients and mix well.
• Pour dressing over salad and toss.
• Chill before serving.

ASPARAGUS SPINACH SALAD WITH CHICKEN

Steps:

• In a microwave-safe bowl, combine asparagus and water. Microwave, covered, on high until crisp-tender, 2-4 minutes; drain. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing, orange juice, honey, orange zest and mustard until blended., In a large bowl, combine spinach, chicken, strawberries, almonds, sesame seeds and asparagus. Add dressing and toss to coat.

SPRING MIX STRAWBERRY ASPARAGUS SALAD

Steps:

• In a bowl, toss the asparagus with 1 tablespoon oil. Spread in a single layer in a greased 15x10-inch baking pan. Sprinkle with salt and pepper.
• Bake at 400°F for 15-20 minutes or until tender.
• In a large salad bowl, toss greens, strawberries, onions, pecans and asparagus.
• In a small bowl, whisk the vinegar, sugar and remaining oil. Drizzle over the salad and toss to coat.

STRAWBERRY & PECAN SALAD

Steps:

• In a small bowl, whisk the oil, 1/4 cup sugar, vinegar, onion, mustard and salt until sugar is completely dissolved; set aside. , Place pecans in a small heavy skillet. Cook over medium heat for 1-2 minutes until nuts are toasted. Sprinkle with remaining sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Break apart., In a large serving bowl, combine the lettuce, strawberries, cheese, sunflower kernels and sugared pecans. Drizzle with vinaigrette; toss to coat.