Asparagus Mint Salad With Lemon 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

ASPARAGUS WITH LEMON VINAIGRETTE



Asparagus with Lemon Vinaigrette image

Categories     Vegetable     Appetizer     Quick & Easy     Low Sodium     Summer     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 2

2 pounds thin asparagus
1/4 cup lemon vinaigrette

Steps:

  • Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
  • Gently toss asparagus with vinaigrette and salt and pepper to taste.

ASPARAGUS WITH LEMON AND MINT



Asparagus With Lemon and Mint image

I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.

Provided by Charlotte J

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs asparagus, pencil-thin trimmed and cut diagonally into 2-in . lengths
2 tablespoons extra virgin olive oil
2 teaspoons lemon zest, finely grated
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 tablespoons very fresh mint mint leaves, finely shredded
1 tablespoon lemon juice

Steps:

  • In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel.
  • In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot aspargus. Toss mixture to bring to room temperature.
  • Just before serving, stir in mint and lemon juice.
  • Serve at room temperature.

Nutrition Facts : Calories 56.3, Fat 3.6, SaturatedFat 0.6, Sodium 161.6, Carbohydrate 5.1, Fiber 2.4, Sugar 1.5, Protein 2.8

ASPARAGUS SALAD WITH LEMON-SOY VINAIGRETTE



Asparagus Salad With Lemon-Soy Vinaigrette image

This tasty side dish is an easy way to get in a serving of veggies. From SparkPeople.com For vegetarians, sub veggie broth for chicken broth. Calories: 90 Fat: 4 g Carbohydrates: 11 g Protein: 5.5

Provided by BurtonFanatic

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/4 lbs asparagus, cut diagonally into 1 1/2 inch pieces
10 scallions, trimmed with some green
1 scallion, chopped and set aside
1 tablespoon olive oil
1/4 teaspoon fresh ginger, grated
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon rice wine vinegar
1 teaspoon low sodium soy sauce
1/2 teaspoon sugar
1 teaspoon fresh ground black pepper
1 tablespoon fresh-squeezed lemon juice

Steps:

  • Steam asparagus and scallions in a steam basket over boiling water for 5 minutes or until asparagus is crisp-tender. Remove from heat and rinse with cold water in a colander to stop the cooking. Drain and let cool.
  • Make the vinaigrette: In a small saucepan, heat oil over medium-high heat. Add ginger and cook until it begins to brown. Add the reserved chopped scallion and cook for 15 seconds. Stir in the chicken broth, vinegar, soy sauce and sugar. Remove from heat and set aside.
  • In a large bowl, toss steamed asparagus and scallions with the vinaigrette. Add ground pepper and lemon juice then serve.

Nutrition Facts : Calories 79.4, Fat 3.8, SaturatedFat 0.6, Sodium 71, Carbohydrate 10.2, Fiber 4.1, Sugar 3.5, Protein 4.3

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