Asparagus Berry Salad Recipes
ASPARAGUS SALAD WITH LEMON VINAIGRETTE
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
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
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 :
ASPARAGUS FARRO SALAD
A delicious vegetarian recipe for spring, this whole grain medley includes pecans and feta cheese.
Provided by Becky Rosenthal
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat 4 cups water to boiling. Stir in farro; return to boiling. Reduce heat to low; cover and cook 20 to 25 minutes.
- Meanwhile, cut asparagus into 1-inch pieces, leaving heads full. In 10-inch skillet, heat 2 tablespoons of the oil. Add asparagus and shallot; cook 5 to 7 minutes, stirring occasionally, until desired doneness (some like asparagus more tender, while others prefer a little fresh crunch). Remove asparagus from skillet to plate; set aside.
- Stir in remaining 2 tablespoons oil, the lemon peel and lemon juice to skillet. Heat over low heat, scraping bottom of skillet with wooden spoon to loosen browned bits. Stir in salt and pepper. Set sauce aside.
- Drain cooked faro in strainer or colander; rinse. In large serving bowl, toss faro with asparagus, pecans and feta cheese. Drizzle sauce over top.
Nutrition Facts : ServingSize 1 Serving
ASPARAGUS BERRY SALAD
When strawberries and asparagus are at their peak, this salad is sensational! I like to serve it for brunch or dinner. Sometimes I add grilled chicken or salmon to create a refreshing but filling main dish salad.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 135 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
ROASTED ASPARAGUS SALAD WITH BERRIES AND RASPBERRY VINAIGRETTE
From the Dole Company-as found on a bunch of fresh asparagus spears. (Yep, I played around with the recipe.) The original recipe uses bottled raspberry dressing. Roasting the asparagus brings out the delicious flavor, whereas steaming seems to make it soggy, in my opinion. When shopping for asparagus look for spears with stalks that are uniform in size and leaves that are tightly close, indicating freshness.
Provided by COOKGIRl
Categories Berries
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 106, Fat 3.4, SaturatedFat 0.3, Sodium 107.2, Carbohydrate 17.9, Fiber 3.9, Sugar 11.6, Protein 3.4
ASPARAGUS WITH CRANBERRIES AND PINE NUTS
This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it on Thanksgiving.
Provided by JenM
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
- Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 14.3 g, Fat 16 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 2.3 g, Sodium 2.9 mg, Sugar 8.9 g
WHEATBERRY, TINA, & ASPARAGUS SALAD W/GINGER-SESAME VINAIGRETTE
Steps:
- cook asparagus in boiling salted water 3 minutes using tongs-tranfer asparagus to bowl ice water & cool add wheatberries to salted water & simmer until tender not mushy approx 55 minutes Drain Tranfer to a large bowl Pat aspargus dry w/paper towels & cut into 1/2 inch pieces Mix asparagus, green onions, & radishes to wheatberries Combine ginger, soy sauce, galic, vinegar & oils Saute tuna steaks in 1 T peanut oil until done to liking 3-5 minutes/side Cut tuna into 1/2 inch pieces & mix into wheat berries mix Serve w/cilantro sprigs
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BERRY, ASPARAGUS, QUINOA AND FETA SALAD ... - RECIPE RUNNER
From reciperunner.com
Estimated Reading Time 4 mins
- Place the rinsed chickpeas on a clean towel and pat dry. It's important to get as much moisture off of them as possible so that they get crispy.
- Dump the chickpeas onto the prepared baking sheet and spread them into a single layer. Set the bowl aside.
ASPARAGUS SALAD - CULINARY HILL
From culinaryhill.com
Estimated Reading Time 5 mins
- To make the balsamic vinaigrette, in a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Allow the flavors to blend at room temperature while preparing the salad.
- To a cold skillet, add bacon slices in a single layer (touching is okay but you don't want them overlapping too much). Turn heat to medium and cook bacon until brown on one side and curling, about 5 minutes (7 minutes for thick-cut bacon).
- Flip bacon and continue to cook until the second side is browned, about 3 to 5 minutes longer depending on your desired crispness. Drain on paper towels and chop.
- While the bacon is cooking, fill a large bowl with water and ice. In a large saucepan or stockpot, bring 1 inch water and 1 teaspoon salt to boil. Add asparagus, cover, and boil until bright green and crisp-tender, about 3 to 4 minutes. Remove from boiling water and plunge into ice bath to stop the cooking. When completely cool, drain well and pat try. Cut into 1-inch pieces.
ROASTED ASPARAGUS WHEAT BERRY SALAD WITH ARUGULA PISTACHIO ...
From abeautifulplate.com
Estimated Reading Time 7 mins
- In a saucepan, combine the rinsed wheat berries, cold water, and kosher salt. Bring to a boil, reduce to a simmer, cover, and cook for 50 minutes to 60 minutes, or until the wheat berries are tender and cooked through – the exact cooking time will vary by brand and age, similar to dried lentils. Drain the wheat berries in a fine-meshed sieve and spread into a thin layer onto a clean sheet pan (alternatively, you can place them in a large mixing bowl – the goal is to cool them down quickly). Drizzle and toss with a small amount of olive oil. Cool completely at room temperature, or place them in refrigerator for 10 to 15 minutes to speed this process up.
- As the wheat berries are cooking, place the trimmed asparagus spears on a second sheet pan. Drizzle with olive oil, sprinkle with kosher salt, and freshly ground black pepper, toss, and distribute into an even layer on the sheet pan, setting them apart slightly. Roast at 450 degrees F (230 degrees C) for 12 to 16 minutes, or until lightly caramelized and tender. Remove and allow to cool on a rack while you prepare the rest of the salad.
- Prepare the arugula pistachio pesto. In a large processor, pulse the garlic cloves until finely minced. Add the arugula and basil leaves and pulse until coarsely chopped, scraping down the sides of the bowl as necessary. Add the raw pistachios and slowly pour in the olive oil, processing until mostly smooth. Transfer to container, stir in the lemon juice, and season to taste with salt and pepper.
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Estimated Reading Time 4 mins
- Meanwhile, finely chop the red onion or shallot and place in a small bowl. Cover with 2 tablespoons of white balsamic vinegar — it’s OK if all of the pieces are not submerged.
- Chop off the end of the asparagus spears. Cut the asparagus on the bias (just for looks) into small pieces — ½-inch to 1-inch in size.
- Cut off the ends of each radish. Slice thinly into rounds — a mandoline is a good tool for this. Stack a few slices at a time, then cut straight down to make slivers.
STRAWBERRY SPINACH AND ASPARAGUS SALAD - SPOONFUL OF FLAV
From spoonfulofflavor.com
Estimated Reading Time 3 mins
- Bring a large pot of water mixed with a teaspoon of salt to a boil over medium heat. Set aside a bowl of iced water. Add the asparagus to the boiling water and cook for 2 or 3 minutes. Drain the asparagus and immediately add it to the ice water.
- In a large bowl combine asparagus, spinach, strawberries, onion, pea shoots, almonds and goat cheese. In a small bowl, whisk together the lemon juice, olive oil, honey, salt and pepper. Pour dressing over salad and toss lightly to coat.
BRIGHT SPRING SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
Estimated Reading Time 5 mins
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.
- Make the dressing: In a food processor, pulse together the herbs, garlic, lemon juice, zest, vinegar, olive oil, and salt.
- Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
- Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs. Drizzle with remaining dressing, season to taste with more salt and pepper, and serve.
20 ASPARAGUS RECIPES TO MAKE RIGHT NOW | ALEXANDRA'S KITCHEN
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4.9/5
- Bring a large pot of water to a boil. Prepare an ice bath. Add 1 tablespoon of salt to the water. When it comes to a boil, drop the asparagus into the water and cook for 1 to 2 minutes. Remove the asparagus and drop them in the ice bath.
- Meanwhile, halve the endive heads lengthwise, then cut each half into thin slices. Transfer endive slices to a large bowl. Drain asparagus and pat dry. Add to salad bowl. Season with a pinch of salt and pepper to taste. Drizzle with olive oil and white balsamic vinegar. Add capers and chives to bowl. Use your hands to gently toss everything together. Taste. Season with more salt, pepper, capers, etc. Transfer salad to serving platter.
BLUEBERRY AND GRILLED ASPARAGUS SALAD - WHAT'S GABY COOKING
From whatsgabycooking.com
Estimated Reading Time 2 mins
- Heat a BBQ or indoor grill over medium high heat. Drizzle the asparagus with the olive oil and transfer to the heated grill. Grill for 4-5 minutes until there are grill marks on all sides. Remove from the grill, season with salt and pepper, and set aside to cool. Once cooled, cut the grilled asparagus into 1 inch pieces.
- In a large bowl, toss together the blueberries, goat cheese, basil leaves, lettuce and corn. Add the grilled asparagus pieces and then drizzle with the vinaigrette (recipe below) and toss to combine. Serve immediately.
- Combine all the ingredients except the olive oil in a medium bowl and whisk together. Once combined, stream in the olive oil and continue to whisk until the vinaigrette comes together. Taste and adjust salt and pepper as needed.
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