South Beach White Asparagus Salad Recipes

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SOUTH BEACH SALAD



South Beach Salad image

Make and share this South Beach Salad recipe from Food.com.

Provided by WendyMaq

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
2 tablespoons wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 (14 ounce) can hearts of palm, drained and sliced
1/2 cup green pepper, chopped
1/2 cup red bell pepper, diced
1 (14 ounce) can artichoke hearts, drained and quartered
10 pimento stuffed olives, halved
1 head boston lettuce
2 hard-boiled eggs, quartered
12 cherry tomatoes, halved

Steps:

  • Vinaigrette Dressing: Combine the dressing ingredients in a covered jar and shake vigorously to mix.
  • For the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
  • Add the Vinaigrette Dressing and mix well. Refrigerate for at least 1 hour.
  • To serve, place the salad on a bed of lettuce leaves and garnish with the egg and tomato slices.

Nutrition Facts : Calories 213.3, Fat 16, SaturatedFat 2.5, Cholesterol 70.7, Sodium 723.8, Carbohydrate 14.1, Fiber 6.4, Sugar 2.8, Protein 7

WHITE BEAN AND ASPARAGUS SALAD



White Bean and Asparagus Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Mix one 15-ounce can cannellini beans (drained and rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar in a large bowl; let stand 15 minutes. Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Add to the bowl along with 1 tablespoon chopped tarragon and another 1 teaspoon vinegar; season with salt and pepper and toss. Toast 3 tablespoons panko in 1 tablespoon olive oil in a skillet; sprinkle over the salad.

SALAD WITH WHITE ASPARAGUS AND SHERRY VINEGAR AND OLIVE OIL



Salad with White Asparagus and Sherry Vinegar and Olive Oil image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 head lettuce, cleaned
1 Spanish onion, chopped
1 bundle white asparagus, cooked or 1 (16-ounce) can, drained and diced
1 tomato, diced
1 (6-ounce) can corn, drained
1 tablespoon sherry vinegar
3 tablespoons olive oil

Steps:

  • Place the lettuce around the bottom of a large plate. Add all of the remaining ingredients and drizzle the sherry vinegar and olive oil. Season with salt.

WHITE BEAN AND ASPARAGUS SALAD WITH TARRAGON-LEMON DRESSING



White Bean and Asparagus Salad with Tarragon-Lemon Dressing image

Provided by Melissa Clark

Categories     salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces dried white beans or 2 (15-ounce) cans Great Northern or cannellini beans
Salt
2 bay leaves, if using dried beans
1 pound asparagus
1/2 cup tarragon leaves
1 teaspoon packed finely grated lemon zest
2 garlic cloves, peeled
1/4 teaspoon freshly ground black pepper
1 large lemon, juiced, plus more to taste
1/2 cup olive oil

Steps:

  • If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
  • Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
  • In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
  • In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams

CONGEALED ASPARAGUS SALAD



Congealed Asparagus Salad image

Wonderfully tasty salad! Not recommended for those on Low Fat diets. I suppose the ingredients could be changed to reflect lower fat options, however.

Provided by Gwanny Hill

Categories     Vegetable

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 envelopes knox unflavored gelatin
1/2 cup cold water
1 (10 ounce) can cream of asparagus soup
1/2 cup mayonnaise
3 (3 ounce) packages cream cheese, softened
1 tablespoon finely grated onion
1 cup sliced stuffed olives
1 cup diced celery
2 (10 1/2 ounce) cans asparagus spears, drained
1/2 cup pecan pieces, toasted

Steps:

  • Soften gelatin in cold water or 1/2 cup of the juice drained from the asparagus tips.
  • Heat undiluted soup to boiling and add gelatin mixture.
  • Stir to thorougly dissolve gelatin.
  • Cool to room temperature.
  • Mix mayonnaise and cream cheese and add to soup mixture.
  • Add onion, olives, asparagus tips and toasted pecans.
  • Pour into serving dish and chill until set.
  • Serve on lettuce leaf.
  • NOTE: Cooking time refers to chilling time.

WHITE ASPARAGUS AND PORCINI SALAD



White Asparagus And Porcini Salad image

Provided by Geoffrey Zakarian

Categories     easy, quick, weekday, salads and dressings, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds medium-thick white asparagus
Sea salt
3 1/2 tablespoons extra virgin olive oil
2 large fresh porcini or 4 large cremini
3/4 cup, loosely packed, mache or purslane, rinsed and dried
3 tablespoons lemon juice
Freshly ground black pepper to taste
2 tablespoons hazelnut oil or porcini oil
2 ounces Parmigiano-Reggiano, in large, thin shavings

Steps:

  • Snap off ends of asparagus. Trim triangular leaves from sides, and peel spears. Place in pot of simmering salted water, and cook 6 to 8 minutes until very tender. Drain well on paper towels. Arrange on platter, drizzle with 2 tablespoons olive oil and refrigerate.
  • Wipe mushrooms with damp paper towel. Pare off outside of porcini stems, trim ends and slice very thin. If using cremini, trim bottoms of stems; slice very thin.
  • Place mache or purslane in bowl. Toss with 1 tablespoon lemon juice and 1 1/2 tablespoons olive oil. Season with salt and pepper. Toss again.
  • To serve, arrange asparagus side by side on 4 large salad plates. Place mushroom slices across the center of asparagus. Season with salt and pepper. Drizzle with hazelnut oil and remaining lemon juice. Place a cluster of mache or purslane on top of mushrooms, arrange shavings of cheese over salad and serve.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 540 milligrams, Sugar 4 grams, TransFat 0 grams

WHITE-BEAN AND ASPARAGUS SALAD



White-Bean and Asparagus Salad image

Categories     Bean     Garlic     Vegetable     Side     No-Cook     Fourth of July     Picnic     Vegetarian     Quick & Easy     Parmesan     Asparagus     Potluck     Simmer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1 lb medium asparagus, trimmed
1/4 cup extra-virgin olive oil
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (15- to 19-oz) cans white beans, rinsed and drained well (3 to 3 1/2 cups)
4 slices country-style bread
1 (1/2-lb) piece Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons unsalted butter, softened
1 garlic clove, halved crosswise

Steps:

  • Cut asparagus on a diagonal into 1/8-inch-thick slices.
  • Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. While beans stand, toast bread until golden. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss.
  • Spread hot toast with butter and rub buttered side of each with cut side of garlic clove, then season with salt and halve. Serve bean salad with toasts.

SOUTH BEACH OATMEAL PANCAKE



South Beach Oatmeal Pancake image

This big pancake can be eaten during Phase II of the diet and is very filling. You can use a low sugar syrup if you would like; I prefer it with just a few spritzes of trans free margarine spray and a few sprinkles of Splenda. This recipe is courtesy of The South Beach Diet book.

Provided by TheDancingCook

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

4 egg whites
1/4 cup low fat cottage cheese (tofu can be used) or 1/4 cup fat-free cottage cheese (tofu can be used)
1/2 cup old-fashioned oatmeal, uncooked
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg

Steps:

  • In a blender or a food processor, blend together all ingredients until smooth.
  • Spray a medium sized skillet with cooking spray and set heat to medium.
  • Add the pancake batter to skillet and cook until sides are lightly browned.
  • Top with a low sugar syrup, trans free butter and/or a few sprinkles of a sugar substitute and serve with fresh fruit; blueberries or strawberries are allowed and would go nicely.

Nutrition Facts : Calories 143.8, Fat 2.2, SaturatedFat 0.6, Cholesterol 2.8, Sodium 204.3, Carbohydrate 15.9, Fiber 2.3, Sugar 2.1, Protein 13.2

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