Best Asparagus And Spinach Salad Recipes

ROAST ASPARAGUS AND MUSHROOM CHICKEN SPINACH SALAD WITH BACON, AVOCADO AND GOAT CHEESE RECIPE

Steps:

• Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.
• Meanwhile, cook the bacon and set aside on paper towels to drain before crumbling.
• Season the chicken with salt and pepper to taste, heat the grill (or a pan) to medium-high heat, brush with oil and cook the chicken until cooked through and golden brown, about 3-5 minutes per side, before letting rest for 5 minutes and slicing.
• Assemble the salad, toss in the dressing and enjoy!

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD

Steps:

• Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer asparagus to small bowl. Cool. Add pasta to same pot and cook until just tender but still firm to bite. Drain well. Transfer pasta to very large bowl. Toss with 1 tablespoon oil. Cool.
• Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.) Pour dressing over pasta. Add asparagus, spinach and cashews; toss to coat. Season with salt and pepper.

LEMON ORZO SALAD WITH ASPARAGUS, SPINACH, AND FETA

Steps:

• 1. In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside. 2. In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down. 3. Put the orzo in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go ahead. 4. Sprinkle feta cheese over the top of the salad. Serve warm.

LEMON ORZO SALAD WITH ASPARAGUS, SPINACH, AND TOFU FETA RECIPE - (4/5)

Steps:

• 1. In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside. 2. In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down. 3. Put the orzo in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go ahead. 4. Sprinkle tofu feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)

ASPARAGUS, SPINACH, AND CRISPED-PROSCIUTTO SALAD

Steps:

• Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a rimmed baking sheet and brush with oil. Bake until crisp and deep golden, about 9 minutes. Let cool on a paper-towel-lined plate.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add asparagus and cook until just tender, 1 to 2 minutes. Transfer to a bowl of ice water to stop the cooking; drain, then cut into 2-inch pieces on the bias. Add peas to water and cook until just tender and bright green, 3 to 4 minutes. Transfer to ice water to stop the cooking; drain. Add potatoes to water and cook until just tender, 6 to 8 minutes. Drain and let cool slightly.
• Whisk together buttermilk, mayonnaise, shallot, and lemon juice in a bowl. Season with salt and pepper. Combine asparagus, peas, potatoes, tarragon, and spinach in a large bowl. Season with salt and pepper. Divide among 4 plates and top with crisped prosciutto. Drizzle with 2 tablespoons dressing and serve with remaining dressing on the side.

SPINACH, ASPARAGUS, AND STRAWBERRY SALAD

Steps:

• To toast walnuts: place in baking pan and bake in a 350 degree oven until golden, about 10 minutes.
• Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; Add asparagus, Sprinkle with salt, and mix to coat.
• Spread in a single layer and bake in a 400 degree oven, stirring often, until tender when pierced, 15 to 20 minutes.
• Let cool about 15 minutes.
• Meanwhile, in a large bowl, mix vinegar and remaining 2 tablespoons oil.
• Add spinach, strawberries, toasted walnuts, and cooled asparagus; Mix to coat.
• Add more salt and pepper to taste.
• Enjoy.

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD

Steps:

• Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes.
• Using slotted spoon, transfer asparagus to small bowl. Cool.
• Add pasta to same pot and cook until just tender but still firm to bite. Drain well.
• Transfer pasta to very large bowl.
• Toss with 1 tablespoon oil. Cool.
• Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.)
• Pour dressing over pasta.
• Add asparagus, spinach and cashews; toss to coat.
• Season with salt and pepper.

LEMON ORZO SALAD WITH ASPARAGUS, SPINACH AND FETA | VANILLA AND BEAN

Steps:

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ASPARAGUS AND SPINACH SALAD

Steps:

• In a medium wok, warm the olive oil over medium-high heat.
• When oil is hot add the asparagus and bell pepper.
• Quickly stir-fir until crisp tender, about 5 minutes; stirring frequently.
• Turn off heat, sprinkle with salt and pepper, stir to mix.
• Immediately add the balsamic vinegar and mix thoroughly.
• Serve on a bed of baby spinach, pour any vinegar that has found its way to the bottom of the wok over salad and top with grated cheese.

SPINACH, PROSCIUTTO AND ASPARAGUS SALAD

Steps:

• 1.Preheat the oven to 400ºF (200ºC). Toss the bread cubes with 1 tablespoon of the olive oil, then spread out on a baking sheet. Bake for about 5 minutes or until crisp. 2.Meanwhile, heat the remaining oil in a wok or frying pan. Add the asparagus in a single layer, and cook over medium heat for 5 minutes, without stirring. Turn the asparagus over, add the garlic and shallots, and cook for a further 3 minutes. Add the prosciutto and cook for 2 more minutes, stirring constantly. 3.Using a slotted spoon, remove the asparagus, prosciutto and shallot mixture from the wok and put it in a bowl. Keep warm. Add the balsamic vinegar, lemon juice and honey to the wok, and stir to mix with the cooking juices. Add the spinach and cook, stirring and turning, until just wilted. 4.Season the spinach with pepper, then divide between 2 plates. Arrange the asparagus, prosciutto and shallot mixture on top. Spoon on any cooking juices and scatter over the croutons and shavings of Parmesan cheese. Serve the salad immediately. preparation time 15 mins cooking time 15 mins serves 2