Asparagus Tomato Goat Cheese Salad Recipes

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ASPARAGUS, TOMATO & GOAT CHEESE QUINOA SALAD



Asparagus, Tomato & Goat Cheese Quinoa Salad image

Time 30m

Number Of Ingredients 8

1 cup quinoa 250 mL
1 bunch asparagus, tough ends removed 0
1/4 cup extra virgin olive oil 60 mL
2 tbsp red wine vinegar 30 mL
1/4 tsp each salt and pepper 1 mL
1 cup Candi-To™ Mini Sweet Tomatoes, halved 250 mL
1/4 cup chopped fresh Basil Leaves 60 mL
1/4 tub Herb & Garlic Goat Cheese Crumbles 56 g

Steps:

  • Cook quinoa according to package directions. Meanwhile, blanch asparagus in boiling water for about 1 min. Transfer asparagus to an ice water bath to stop cooking. Drain once cooled, roughly chop and set aside.
  • In a large bowl whisk together the oil, vinegar, salt and pepper. Mix in cooked and cooled quinoa, tomatoes, basil and asparagus. Transfer to serving bowl and top with goat cheese crumbles.

Nutrition Facts : Calories 330, Fat 22, SaturatedFat 6, Carbohydrate 24, Protein 11, Cholesterol 30, Fiber 4, Sodium 280

ASPARAGUS WITH BALSAMIC TOMATOES AND GOAT CHEESE



Asparagus With Balsamic Tomatoes and Goat Cheese image

Cut this recipe out of Cooking Light Magazine...Made it for dinner and it was fabulous....Putting it here for safe keeping...

Provided by CIndytc

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb asparagus, trimmed
1 teaspoon extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper

Steps:

  • 1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
  • 2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt.
  • 3. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with goat cheese and pepper.

ASPARAGUS AND TOMATO SALAD WITH GOAT CHEESE



Asparagus and Tomato Salad with Goat Cheese image

This salad is fresh, tangy, a little bit sweet, and makes a nice side dish for steak, fish, chicken, or pork.

Provided by Soup Loving Nicole

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

¼ cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic
salt and ground black pepper to taste
1 pound fresh asparagus, cut into 2-inch pieces
1 cup grape tomatoes, halved
2 ounces goat cheese, cubed

Steps:

  • Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
  • Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
  • Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 7.2 g, Cholesterol 7.5 mg, Fat 5.3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 2.3 g, Sodium 101.8 mg, Sugar 4.1 g

ASPARAGUS AND GOAT CHEESE SALAD



Asparagus and Goat Cheese Salad image

Make and share this Asparagus and Goat Cheese Salad recipe from Food.com.

Provided by Mrs Goodall

Categories     Cheese

Time 2m

Yield 1 not sure, 4 serving(s)

Number Of Ingredients 11

6 tablespoons virgin olive oil
red bell pepper, cut into 1 inch by 1/4-inch strips
1 lb asparagus, trimmed of ends and bias cut
salt
black pepper, ground
1 shallot, sliced thin about 1/4 cup
1 tablespoon sherry wine vinegar
1 teaspoon sherry wine vinegar
1 garlic clove, pressed through garlic press
6 ounces Baby Spinach, 1 bag
4 ounces goat cheese, cut into small chunks

Steps:

  • Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool 5 minutes.
  • Meanwhile, whisk remaining 4 tablespoons oil, vinegar, garlic, 1/4-teaspoon salt, and 1/8-teaspoon pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.

Nutrition Facts : Calories 321.7, Fat 29.1, SaturatedFat 8.8, Cholesterol 22.4, Sodium 196.7, Carbohydrate 8, Fiber 3.2, Sugar 2.4, Protein 10.2

FRESH ASPARAGUS, TOMATO, AND FETA SALAD



Fresh Asparagus, Tomato, and Feta Salad image

This is a fresh summer salad with a light dressing inspired by Mediterranean and Asian flavors.

Provided by Locally Grown

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h20m

Yield 5

Number Of Ingredients 10

½ cup rice vinegar
1 tablespoon white sugar
1 teaspoon sea salt
½ teaspoon sesame oil
2 tablespoons olive oil
¾ pound asparagus - cut into 1-inch pieces, cooked and drained
1 (4 ounce) container crumbled feta
1 large tomato, diced
1 green onion, diced
2 tablespoons chopped cilantro

Steps:

  • Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 7.8 g, Cholesterol 20.1 mg, Fat 10.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 608.5 mg, Sugar 5.7 g

PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES AND GOAT CHEESE



Pasta With Asparagus, Sun-Dried Tomatoes and Goat Cheese image

Make and share this Pasta With Asparagus, Sun-Dried Tomatoes and Goat Cheese recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 cup leek, thinly sliced
2 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1/2 cup white wine
1/2 cup sun-dried tomato packed in oil, drained and coarsely chopped
12 ounces dried corkscrew macaroni or 12 ounces penne pasta
1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces
salt
fresh ground pepper
4 ounces soft fresh goat cheese, cut into small pieces

Steps:

  • Bring large pot of salted water to a boil. Meanwhile in large skillet, heat oil and saute leeks, stirring often, about 3 minutes or until softened.
  • Add garlic, thyme, wine and sun-dried tomatoes.
  • Cook 1 minute, then remove from heat and set aside.
  • Add pasta to the pot of boiling water, and cook according to package directions.
  • About 2 minutes before pasta is done, add asparagus and cook just until tender. Drain pasta and asparagus and transfer to shallow serving bowl.
  • Reheat sauce and add to pasta, tossing to coat.
  • Season with salt and pepper and add goat cheese. Serve hot.

Nutrition Facts : Calories 534.3, Fat 16.1, SaturatedFat 5.6, Cholesterol 13, Sodium 152.7, Carbohydrate 74.1, Fiber 5.2, Sugar 4, Protein 18.8

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