Best Asparagus And Grape Tomato Salad Recipes

ASPARAGUS-TOMATO SALAD WITH DRESSING

Asparagus-Tomato Salad with Dressing image

This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

DRESSING:
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
12 fresh asparagus spears, cut into 1-1/2-inch pieces
3 small tomatoes, seeded and diced
1 small red onion, sliced

Steps:

In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

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

Ingredients

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

TUSCAN-STYLE ROASTED ASPARAGUS

Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Steps:

Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS MOZZARELLA SALAD

Asparagus Mozzarella Salad image

This refreshing dish is perfect for picnics, barbecues or any other warm-weather gathering. Toss leftovers with pasta. -Lisa Gibbs, Muskegon, Michigan

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 15 servings (2/3 cup each).

Number Of Ingredients 13

Ingredients

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pound fresh mozzarella cheese, cubed
2 cups grape tomatoes
1 medium red onion, halved and sliced
1/4 cup minced fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
2 tablespoons lemon juice

Steps:

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl. Add the cheese, tomatoes, onion and basil., In a small bowl, whisk the oil, vinegar, garlic, salt, mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving.

Nutrition Facts : Calories 135 calories, Fat 10g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 132mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

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

Ingredients

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.