Orange Asparagus Salad With Raspberry Vinaigrette Recipes

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ASPARAGUS WITH RASPBERRY VINAIGRETTE



Asparagus With Raspberry Vinaigrette image

Make and share this Asparagus With Raspberry Vinaigrette recipe from Food.com.

Provided by Shirl J 831

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon raspberry vinegar
1/2 teaspoon honey
1 lb fresh asparagus
1 -2 cup boiling water, just enough to depth of 1-inch in the bottom of pan with steamer
ice water, for cooling asparagus
fresh parsley (to garnish)

Steps:

  • In a small bowl, whisk the oil, vinegar and honey till well blended.
  • Set aside.
  • Snap off tough ends of asparagus and discard them.
  • Place spears in vegetable steamer basket over boiling water in pan.
  • Cover and cook till tender about 6-8 minutes.
  • Drain immediately and plunge into cool water.
  • Chill.
  • Arrange asparagus on 4 plates lined with lettuce leaves.
  • Drizzle with vinaigrette.
  • Garnish with fresh parsley sprigs.

Nutrition Facts : Calories 55.2, Fat 3.5, SaturatedFat 0.5, Sodium 3.6, Carbohydrate 5.1, Fiber 2.4, Sugar 2.9, Protein 2.5

ROASTED ASPARAGUS SALAD WITH BERRIES AND RASPBERRY VINAIGRETTE



Roasted Asparagus Salad With Berries and Raspberry Vinaigrette image

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

1/2 lb asparagus (read *NOTE)
10 ounces italian blend mixed greens (or similar) or 10 ounces romaine lettuce
1 cup strawberries, hulled and stemmed (strawberries sliced-raspberries left whole) or 1 cup raspberries (strawberries sliced-raspberries left whole)
1/2 cup vidalia onion, peeled and cut into crescents
1/4 cup sliced almonds, toasted
1/2 cup raspberries, unsweetened
1/4 cup frozen apple juice concentrate
2 tablespoons white balsamic vinegar or 2 tablespoons white wine vinegar
1/2 tablespoon Dijon mustard
1/8 teaspoon salt
1/2 teaspoon sugar, to taste
white pepper, to taste

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 ORANGE VINAIGRETTE



Asparagus with Orange Vinaigrette image

This is a lovely, light side dish I got many years ago from an article in the New York Times Food Section.

Provided by Charmed

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb asparagus
1 teaspoon grated orange rind
1 teaspoon olive oil
1 teaspoon sweet hot mustard
1 tablespoon orange juice

Steps:

  • Wash the asparagus and trim them by breaking theim at the point where the tough woody part of the stem meets the tender part.
  • Steam the spears over hot water for about 7 minutes, depending on thickness of spears and drain.
  • Whisk the orange rind with the oil, mustard& orange juice.
  • Spoon over asparagus and turn them to coat.

FENNEL SALAD WITH ORANGE-BALSAMIC VINAIGRETTE



Fennel Salad with Orange-Balsamic Vinaigrette image

A sweet balsamic vinaigrette always pulls everything together in a delicious harmony of flavors. Raspberries are one of my very favorite fruits, so I'm always eager to find a new use for them. -Susan Gauthier, Falmouth, Maine

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup balsamic vinegar
1/4 cup maple syrup
2 tablespoons orange marmalade
2 tablespoons seedless raspberry preserves
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup olive oil
SALAD:
1 package (5 ounces) spring mix salad greens
2 fennel bulbs, thinly sliced
1 can (15 ounces) mandarin oranges, drained
1/4 cup coarsely chopped pistachios, toasted

Steps:

  • In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended., In a large bowl, combine salad greens, fennel and oranges. Divide salad green mixture among eight plates. Sprinkle with pistachios; drizzle with dressing.

Nutrition Facts : Calories 240 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein.

ASPARAGUS WITH ORANGE VINAIGRETTE



Asparagus With Orange Vinaigrette image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 5

1 pound asparagus
1 teaspoon grated orange rind
1 teaspoon olive oil
1 teaspoon sweet hot mustard
1 tablespoon orange juice

Steps:

  • Wash asparagus, then trim by breaking at the point where the tough woody part of the stem meets the tender part. Steam over hot water for about 7 minutes, depending on thickness of spears; then, drain.
  • Whisk the orange rind with oil, mustard and orange juice, and spoon over the asparagus, turning them to coat.

Nutrition Facts : @context http, Calories 71, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 5 grams, TransFat 0 grams

ASPARAGUS, MANDARIN ORANGE SALAD



Asparagus, Mandarin Orange Salad image

This is a very good spring and summer salad using your favorite salad dressing. The Recipe comes from a local TV station submitted for the Asparagus festival in Stockton, CA.

Provided by Barb G.

Categories     Fruit

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb asparagus, cut on diagonal
1/2 cup mandarin orange
2 cups red seedless grapes, cut in half
1 cup carrot, peeled and julienned
1 cup celery, cut on diagonal
1/2 cup slivered almonds, roasted
salt
white pepper
12 2/3 ounces of your favorite salad dressing

Steps:

  • Snap off ends of asparagus and cut on the diagonal and blanch (add asparagus to boiling water and cook until just tender,while still maintaining bright color. Then remove, drain and IMMEDIATELY immerse into a bath of COLD water and ICE).
  • Prepare vegetables and grapes and then toss together with dressing.
  • Season to taste and top with roasted almonds.
  • Serve.

Nutrition Facts : Calories 218.9, Fat 10.7, SaturatedFat 2.2, Cholesterol 34.5, Sodium 482.1, Carbohydrate 28, Fiber 4.1, Sugar 18, Protein 7.1

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

Coarse salt
2 bunches asparagus (about 2 pounds), trimmed
1/2 teaspoon Dijon mustard
1 1/2 tablespoons champagne vinegar
Pinch of sugar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1/2 teaspoon finely chopped fresh tarragon

Steps:

  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
  • In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

FAVORITE RASPBERRY TOSSED SALAD



Favorite Raspberry Tossed Salad image

Our home economists tossed together mixed greens, fresh raspberries, mushrooms, feta cheese and more in this pretty salad. Toasted pecan halves add fun crunch...and a homemade raspberry dressing brings a delicious tan to the mix!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 12

4 cups torn red leaf lettuce
1 package (5 ounces) spring mix salad greens
1 cup fresh raspberries
1 cup sliced fresh mushrooms
1/2 cup julienned red onion
1/4 cup crumbled feta cheese
1/4 cup pecan halves, toasted
2 tablespoons 100% raspberry fruit spread, melted
2 tablespoons raspberry vinegar
2 tablespoons canola oil
1/8 teaspoon salt
Dash pepper

Steps:

  • In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.

Nutrition Facts : Calories 102 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 108mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ORANGE RASPBERRY SALAD DRESSING



Orange Raspberry Salad Dressing image

This is a lovely dressing that goes well over greens, fruit, meat, etc. From the British Columbia Raspberry folks!

Provided by Sharon123

Categories     Salad Dressings

Time 5m

Yield 1 cup

Number Of Ingredients 6

1/2 cup orange juice
1/4 cup raspberry vinegar
1/4 cup olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
salt & freshly ground black pepper, to taste

Steps:

  • In a small bowl combine all the dressing ingredients, including salt and pepper to taste. Whisk to blend.
  • Serve over greens, fruit, etc. Enjoy!

Nutrition Facts : Calories 606.9, Fat 54.7, SaturatedFat 7.5, Sodium 171.2, Carbohydrate 31.4, Fiber 0.8, Sugar 28.1, Protein 1.5

BEET - ORANGE SALAD WITH RASPBERRY VINAIGRETTE



Beet - Orange Salad With Raspberry Vinaigrette image

Make and share this Beet - Orange Salad With Raspberry Vinaigrette recipe from Food.com.

Provided by Derf2440

Categories     Oranges

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 (14 ounce) can baby beets, well drained and cut in half
1 large navel orange
3 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4-1 large shallot, finely chopped
1 tablespoon honey
6 -8 fresh raspberries (to garnish) (optional)

Steps:

  • Drain beets well and cut each in half, cut larger beets into quarters.
  • Place in a small salad bowl.
  • Zest as much as possible of the orange peel, right into the bowl with the beets.
  • Cut the ends off the orange and slice the remaining peel off being careful not to leave any pith.
  • Section the orange, over the bowl, dropping the supremes into bowl with the beets, taking care to let any juice run into the bowl.
  • Squeeze the juice out of the remains into the bowl.
  • Discard remains.
  • Vinaigrette: Whisk together all vinaigrette ingredients and pour over beets and orange.
  • Carefully mix to coat, cover and refrigerate for at least one hour.
  • Just before serving sprinkle fresh raspberries on top.
  • (Will keep in refrigerator for at least a week.).

Nutrition Facts : Calories 91.1, Fat 4.7, SaturatedFat 0.6, Sodium 149.1, Carbohydrate 12.3, Fiber 2.4, Sugar 9.3, Protein 1.3

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