Asparagus And Shrimp Salad With Lemon Dill Vinaigrette Recipes

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ASPARAGUS SALAD WITH LEMON VINAIGRETTE



Asparagus Salad with Lemon Vinaigrette image

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

1 bunch asparagus (cut into thirds)
3 cups spinach
1/2 cup radish (sliced)
1 cup cherry tomatoes (sliced in half)
1/2 cup peas
1/2 red onion (sliced)
1/4 cup feta cheese
1/4 cup olive oil
juice of one lemon
2 Tablespoons apple cider vinegar
salt and pepper

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

SHRIMP AND FRESH ASPARAGUS SALAD



Shrimp and Fresh Asparagus Salad image

Let the delicate flavor of shrimp and tender-crisp asparagus shine through in a simple salad with lemon-mayonnaise dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
1 lb. asparagus spears, trimmed
1 medium red bell pepper, cut into thin bite-sized strips
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup light mayonnaise
1 tablespoon lemon juice
1/4 teaspoon paprika
1 garlic clove, minced
8 oz. shelled deveined cooked medium shrimp, tails removed
4 hard-cooked eggs, quartered

Steps:

  • Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
  • Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
  • To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.

Nutrition Facts : Calories 315, Carbohydrate 10 g, Cholesterol 305 mg, Fat 4 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 490 mg, Sugar 7 g

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE



Roasted Asparagus with Lemon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

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.

ASPARAGUS SALAD WITH SHRIMP



Asparagus Salad With Shrimp image

Simple Asparagus and Shrimp Salad with thinly sliced asparagus, shrimp, garlic, parsley, and dressed with olive oil and lemon juice.

Provided by Elise Bauer

Categories     Salad     Quick and Easy     Asparagus     Salad     Shrimp

Time 20m

Yield 4

Number Of Ingredients 7

1 pound asparagus, woody stem ends removed
1/2 pound pink salad shrimp, cooked, shelled
1/4 cup extra-virgin olive oil
1 garlic clove, minced (1/2 teaspoon to 1 1/2 teaspoons, depending on how much you like fresh garlic)
1 Tbsp lemon juice (more to taste)
1 Tbsp minced fresh parsley
Salt and black pepper to taste

Steps:

  • Boil the asparagus: Bring a medium pot of water to a boil and salt it well. Add the asparagus to the boiling water and boil for 3 minutes. Use a slotted spoon to remove the asparagus to a bowl of ice water to cool.
  • Add the shrimp: to the pot of boiling water. If they are pre-cooked, remove after 30 seconds-this is just to warm them. If the shrimp are uncooked, boil them for 2-3 minutes, until cooked through. Remove the shrimp and add them to a large bowl.
  • Slice the asparagus spears thinly on the diagonal: until you get close to the tip. Cut the asparagus tips off in one piece. (They look prettier that way.)
  • Toss everything to combine: Put the asparagus in the bowl with the shrimp. Add the remaining ingredients and toss to combine. Add salt and black pepper to taste. Add more lemon juice if desired, to taste. Links: Skillet Shrimp and Asparagus here on Simply Recipes Asparagus Salad with Broccolini and Radishes - from 101 Cookbooks Quinoa Salad with Shrimp and Asparagus - from House of Annie

ASPARAGUS AND SHRIMP SALAD WITH LEMON DILL VINAIGRETTE



Asparagus and Shrimp Salad with Lemon Dill Vinaigrette image

Asparagus and shrimp in a light vinaigrette makes a perfect dish for an elegant luncheon. Serve over a mix of greens or with an orzo or couscous salad. Photo credit: Amy Johnson from She Wears Many Hats.

Provided by McCormick Gourmet

Categories     Salad and Dressings,

Yield 4

Number Of Ingredients 9

1 pound thin asparagus trimmed and cut into 2-inch pieces
1 pound large shrimp peeled and deveined
1 tsp McCormick Gourmet™ Organic Dill Seed
3 tbsps olive oil
2 tbsps lemon juice
1 medium shallot finely chopped (about 2 tablespoons)
1 tsp French's® Dijon Mustard
1/2 tsp sugar
1/4 tsp salt

Steps:

  • Cook asparagus in boiling water in large saucepan 3 to 4 minutes or just until tender-crisp. Immediately place in bowl of ice water until cold. Repeat cooking and chilling process with shrimp. Drain well. Place in large bowl
  • Meanwhile, toast dill seed in small skillet on medium heat 1 to 2 minutes or until fragrant. Immediately remove from hot pan to avoid over-toasting
  • Mix oil, lemon juice, shallot, dill seed, mustard, sugar and salt in small bowl with wire whisk until well blended. Add to asparagus and shrimp; toss to coat well. Serve immediately

Nutrition Facts : Calories 199 Calories

LEMON-DILL SHRIMP



Lemon-Dill Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds medium-large shrimp, shelled, deveined and patted dry with a towel
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter
1 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh dill

Steps:

  • Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
  • Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
  • Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.

ASPARAGUS, PRAWN AND DILL SALAD



Asparagus, Prawn and Dill Salad image

Make and share this Asparagus, Prawn and Dill Salad recipe from Food.com.

Provided by JustJanS

Categories     Lunch/Snacks

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 bunch asparagus, ends trimmed,halved
1 lebanese cucumber
500 g medium king prawns, peeled,deveined and cooked
60 ml olive oil
1/4 cup chopped fresh dill leaves
40 ml lemon juice
1 teaspoon coarse grain mustard
salt & fresh ground pepper

Steps:

  • Cook the asparagus in a small pan of boiling salted water for 1-2 minutes or until bright green and just tender.
  • Drain and refresh under running cold water.
  • Drain well and place in a large bowl.
  • Run a peeler down the length of the cucumber to form long ribbons.
  • Add to the asparagus.
  • Add prawns and dill dressing to asparagus and cucumber and toss to combine.
  • Serve immediately.
  • DRESSING: Place all the ingredients in a small screw-top jar and shake to combine.

Nutrition Facts : Calories 576.1, Fat 30.9, SaturatedFat 4.6, Cholesterol 380, Sodium 408, Carbohydrate 19.8, Fiber 5.7, Sugar 6.2, Protein 57.6

SHRIMP & SPINACH SALAD WITH VINAIGRETTE



Shrimp & Spinach Salad with Vinaigrette image

Make and share this Shrimp & Spinach Salad with Vinaigrette recipe from Food.com.

Provided by Aroostook

Categories     Greens

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

6 ounces baby spinach leaves
2 cups romaine lettuce leaves, torn into bite-sized pieces
6 ounces black olives, drained
1 cup chopped celery
1 sweet red pepper, cubed in ½ inch pieces
8 ounces cooked and frozen baby shrimp (rinsed and drained)
1/3 cup fresh lemon juice
salt and pepper
1 tablespoon Dijon mustard
1/2 cup olive oil
2 tablespoons snipped fresh chives

Steps:

  • Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
  • Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
  • Let stand an hour.
  • Mix salad ingredients together in a bowl.
  • Dress w/ vinaigrette.

Nutrition Facts : Calories 753.5, Fat 65.3, SaturatedFat 9.1, Cholesterol 221, Sodium 1193.8, Carbohydrate 19.3, Fiber 8.1, Sugar 5.6, Protein 28.9

GRILLED ASPARAGUS SALAD WITH LEMON-CHIVE VINAIGRETTE



Grilled Asparagus Salad With Lemon-Chive Vinaigrette image

Make and share this Grilled Asparagus Salad With Lemon-Chive Vinaigrette recipe from Food.com.

Provided by gailanng

Categories     Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs thick asparagus, woody ends trimmed
extra-virgin olive oil
coarse salt
6 cups loosely packed mixed greens, washed and dried
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
1 tablespoon chopped fresh chives
1 small garlic clove, minced
1/2 teaspoon sugar
salt & freshly ground black pepper
1/3 cup extra virgin olive oil
1/4 cup parmesan cheese, shredded
2 tablespoons snipped chives (to garnish)

Steps:

  • Prepare a charcoal grill or preheat a gas grill to medium. Toss the asparagus with enough oil to coat and sprinkle with a little salt. Put the asparagus on the grill and cook, rolling frequently to avoid burning, until brown and crisp-tender, about 5 to 7 minutes, depending on thickness; remove. Arrange mixed greens on chilled plates or a large serving platter.
  • To prepare the vinaigrette: Whisk together the lemon juice, zest, chives, garlic, sugar and salt and pepper. Whisk in the oil in a slow, steady stream.
  • When ready to assemble the salad, toss the asparagus with enough vinaigrette to coat. Arrange on top of the mixed greens. Sprinkle with the shredded Parmesan and the snipped chives. Pass any additional vinaigrette alongside.

Nutrition Facts : Calories 241.4, Fat 20.3, SaturatedFat 3.7, Cholesterol 5.5, Sodium 128, Carbohydrate 11, Fiber 4.7, Sugar 3.8, Protein 8

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  • In a small skillet over medium heat, toast dill seed for about 1 to 2 minutes or until fragrant. Immediately remove from hot pan to avoid over-toasting.
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