Asparagus Tomato Salad Wyoghurt Dressing 6 Recipes

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WW BALSAMIC ASPARAGUS AND CHERRY TOMATO SALAD



Ww Balsamic Asparagus and Cherry Tomato Salad image

Make and share this Ww Balsamic Asparagus and Cherry Tomato Salad recipe from Food.com.

Provided by Kristiina

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs asparagus (about 40 spears)
1 cup cherry tomatoes, about 10, cut in half (es)
1 tablespoon balsamic vinegar
2 teaspoons orange juice
1 teaspoon minced garlic
2 tablespoons shredded parmesan cheese
1/8 teaspoon table salt or 1 dash salt, to taste
1/8 teaspoon black pepper (to taste)

Steps:

  • Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
  • Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
  • Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes.
  • Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 60.8, Fat 1.2, SaturatedFat 0.5, Cholesterol 2.2, Sodium 137.7, Carbohydrate 9.8, Fiber 3.9, Sugar 4, Protein 5.5

ASPARAGUS & TOMATO SALAD



Asparagus & Tomato Salad image

This salad is a refreshing change from the usual bed of lettuce! Cook time is blanching of asparagus.

Provided by skat5762

Categories     Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 bunch asparagus, trimmed
1 lb tomatoes, diced
1 1/2 tablespoons fresh basil, chopped
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/2 lb feta cheese, crumbled
1/2 cup balsamic vinegar

Steps:

  • Blanch asparagus briefly in boiling water on stove top, then plunge into ice cold water to stop them from cooking.
  • Chop asparagus into bite sized pieces.
  • In large bowl combine asparagus and tomato.
  • Add basil, sea salt and pepper.
  • Stir in feta, toss, and refrigerate.
  • Before serving, toss with balsamic vinegar.

TOMATO SALAD ON CUMIN-SPICED YOGURT



Tomato Salad on Cumin-Spiced Yogurt image

This simple tomato salad is ready in minutes, and works best with a mix of ripe tomatoes from the market that are delicious enough to eat raw. Layered on cumin-spiced yogurt, and slathered in a bright herb dressing, it's hearty enough to have as a late summer meal with a piece of grilled bread. The recipe comes from chef Preeti Mistry, who ran a restaurant in Oakland called Juhu Beach Club, inspired by her unique experience as an Indian-American born in London to Asian parents from East Africa, raised in the American Midwest, who was cheffing in northern California.

Provided by Tejal Rao

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/2 teaspoon cumin seeds
1 cup full-fat Greek yogurt, plus 2 tablespoons
1/4 teaspoon turmeric powder
1 teaspoon kosher salt, divided
1 clove garlic
1 handful scallion greens
1 handful dill
1/4 cup mellow white wine vinegar
Freshly ground black pepper, to taste
1/2 cup neutral oil, such as grapeseed
1 1/2 to 2 pounds ripe tomatoes, a variety of sizes and shapes, cut into wedges or halved if small
Maldon salt, to finish

Steps:

  • In a small, dry saucepan over medium heat, toast the cumin seeds until they are toasted and aromatic (do not let them burn!), about 2 minutes. Use a mortar and pestle or spice grinder to grind into a powder. In a small bowl, mix toasted cumin with 2 tablespoons yogurt, turmeric and 1/2 teaspoon salt, until no streaks remain. Set aside.
  • To make the dressing, put the garlic, herbs, yogurt, vinegar, 1/2 teaspoon salt and pepper in a food processor, and purée until smooth. With the machine running, pour the oil into the bowl in a slow steady stream. The dressing will become a thin, light green vinaigrette.
  • To assemble the salad, spread the remaining 1 cup yogurt on the bottom of a large serving dish. Toss the cut tomatoes with the vinaigrette, and pile them on top of the yogurt. Pour any remaining dressing all over the tomatoes and yogurt. Finish with a sprinkle of Maldon or other crunchy salt, and serve, spooning up the yogurt, tomatoes and dressing all together.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 759 milligrams, Sugar 8 grams, TransFat 0 grams

ASPARAGUS, YELLOW PEPPER & TOMATO SALAD



Asparagus, Yellow Pepper & Tomato Salad image

Absolutely beautiful spring and summer salad. I was looking for a fresh salad for our BBQ- this fit the bill perfectly.

Provided by Renee Redman

Categories     Peppers

Time 10m

Yield 4-8 serving(s)

Number Of Ingredients 11

1 lb fresh asparagus, trimmed & cut into bite size pieces
1 yellow pepper, diced
1 pint grape tomatoes, cut in half
3 green onions, chopped
2 tablespoons fresh parsley
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 minced garlic clove
1/2 teaspoon Dijon mustard
1 dash salt & pepper
3 tablespoons sunflower seeds

Steps:

  • Put the asparagus pieces in a small strainer- then put that into a larger bowl with 1 inch of water on the bottom- microwave for 3 minutes. Immediately rinse in cold water.
  • In a large bowl, combine asparagus, yellow pepper, tomatoes, parsley and sunflower seeds.
  • In a small bowl, whisk together the olive oil, red wine vinegar, garlic, dijon mustard, salt & pepper.
  • Drizzle dressing over salad and toss to coat.
  • Chill.

Nutrition Facts : Calories 184.6, Fat 14, SaturatedFat 1.9, Sodium 20.2, Carbohydrate 13.3, Fiber 4.7, Sugar 2.6, Protein 5.5

ASPARAGUS SALAD



Asparagus Salad image

Another yummy lowfat recipe from "In The Kitchen With Rosie," the cookbook by Oprah's personal chef. I have never used the fennel leaves, so if you try it, tell me how it tastes!

Provided by ChipotleChick

Categories     Vegetable

Time 21m

Yield 4 serving(s)

Number Of Ingredients 9

28 asparagus spears, trimmed (2 bundles)
1/2 cup plain nonfat yogurt
1 tablespoon crumbles blue cheese
1/4 cup lemon juice
1 tablespoon chopped fresh chives
1 clove peeled and minced garlic
2 tomatoes, cored and cut into wedges
salt and pepper
1/2 cup chopped fennel, leaves (feathery ends) (optional)

Steps:

  • Bring water to a boil in the bottom of a steamer.
  • Fit the basket in the steamer.
  • Steam the asparagus over medium-high heat for about 6 minutes, until bright green and tender.
  • Remove from heat and let asparagus cool in the steamer.
  • Combine yogurt and blue cheese in a small saucepan.
  • Warm over low heat for 1 to 2 minutes, whisking constantly, just until the blue cheese has melted.
  • Remove pan from the heat and whisk in the lemon juice, chives, and garlic.
  • Arrange the asparagus in the center of a serving plate and ring with the tomato wedges.
  • Drizzle the yogurt dressing over the asparagus.
  • Sprinkle with salt and pepper and garnish with fennel leaves.

Nutrition Facts : Calories 63.9, Fat 1, SaturatedFat 0.5, Cholesterol 2.2, Sodium 71.1, Carbohydrate 10.7, Fiber 2.9, Sugar 5.7, Protein 5.4

ASPARAGUS AVOCADO TOMATO SALAD



Asparagus Avocado Tomato Salad image

Make and share this Asparagus Avocado Tomato Salad recipe from Food.com.

Provided by MissyMid-West

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups asparagus
1 cup avocado (ripe)
1 cup tomatoes, vine ripe if possible
1/2 cup vinaigrette dressing, use your favorite
salt, to taste
pepper, to taste

Steps:

  • Slice Asparagus diagonally then steam the asparagus until it is still a bit firm and crunchy. You do not want it mushy.
  • Chop tomatoes & chop Avocado's Add all above to a large bowl.
  • Pour over Italian or Greek Vinaigrette salad dressing.
  • Add salt pepper to taste*If you like garlic add some fresh pressed.
  • it is always great!
  • Toss and stick in the fridge for an hour.
  • Ready to serve!
  • Any leftovers squeeze a bit of lemon and toss to keep the avocado fresh for the next eating encounter.
  • ~ENJOY~.

Nutrition Facts : Calories 228.2, Fat 21.4, SaturatedFat 3.7, Sodium 17.8, Carbohydrate 9.4, Fiber 4.8, Sugar 3.4, Protein 3.3

CRAB WITH ASPARAGUS AND HEIRLOOM TOMATOES



Crab with Asparagus and Heirloom Tomatoes image

Provided by Michael Taus

Categories     Citrus     Fish     Herb     Onion     Pepper     Vegetable     Broil     Yogurt     Summer     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 15

3 tablespoon extra-virgin olive oil
2 tablespoon aged balsamic vinegar
Sea salt
Coarsely ground black pepper
12 spears asparagus, ends trimmed 2 inches
Vegetable oil cooking spray
2 shallots, minced
8 heirloom tomatoes, seeded and diced
2 cups crabmeat, chopped
2 cucumbers, seeded and diced
2 tablespoon finely chopped chives
2 cups diced red, yellow or purple bell peppers
2 tablespoon nonfat plain yogurt
Juice of half a lime
2 tablespoon minced fresh cilantro

Steps:

  • Turn on broiler. Whisk together oil and vinegar in a bowl. Season with salt and pepper; set aside. Place asparagus on a baking sheet with sides and spray with cooking spray; roll each spear until fully coated in oil. Broil asparagus 8 to 10 minutes or until spears begin to brown. Remove from baking sheet and set aside to cool. Meanwhile, combine shallots and tomatoes in a bowl. Season with salt and pepper; set aside. In a separate bowl, combine crabmeat, cucumbers and chives. Season with salt and pepper; set aside. Place bell peppers in a separate bowl; drizzle with 2 teaspoons reserved vinaigrette; set aside. In a separate bowl, combine yogurt, lime juice and cilantro. Season with salt and pepper; set aside. Chop asparagus into 1-inch pieces. Place tomato mixture on the bottom of each of 4 plates. Top with a layer of the crab; add a layer of peppers (save some for garnish), then asparagus. Top each with 1 1/2 teaspoons yogurt dressing. Sprinkle with peppers. Spoon remaining vinaigrette over salad.

ASPARAGUS AND SUN-DRIED TOMATO SALAD



Asparagus and Sun-Dried Tomato Salad image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 18m

Yield 3 to 5 servings

Number Of Ingredients 9

2 bunches asparagus, stems trimmed and split lengthwise
2 tablespoons chopped fresh garlic
1/4 cup vegetable oil
3 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons coarsely chopped rosemary leaves
2 tablespoons coarsely chopped thyme leaves
1 (8-ounce) jar julienne sliced sun-dried tomatoes in oil, drained
12 shiitake mushrooms, stems removed and sliced thin

Steps:

  • Preheat grill on medium-high heat.
  • Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
  • Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
  • Remove mushrooms and mix into asparagus mixture. Serve at room temperature.

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