Best Asparagus Confetti Salad Recipes

Asparagus Salad With Sweet Pepper Confetti image

Provided by Cookin Mommy

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/3 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard or 1 teaspoon grainy mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 lbs asparagus
1/2 red pepper, diced
1/2 yellow pepper, diced

Steps:

In a small screw-top jar or plastic container with tight fitting lid, add olive oil, red wine vinegar, dijon mustard, garlic, salt, and pepper. Shake well to combine and set dressing mixture aside.
Using a medium pot over high heat bring lightly salted water to a rapid boil. Add asparagus to the boiling water and cook until it is tender but firm.
Drain asparagus and immediately plunge it into a bowl of ice water. After 5 minutes remove the asparagus, drain again, and pat dry.
Place asparagus on a platter with tips facing in the same direction and fanned out. Drizzle the dressing over the asparagus and sprinkle with the diced peppers.
To serve this warm, drain the asparagus after cooking and lay it immediately on the platter, do not plunge in ice water bath.

Nutrition Facts : Calories 222.4, Fat 18.6, SaturatedFat 2.7, Sodium 337.9, Carbohydrate 12.4, Fiber 5.2, Sugar 3.6, Protein 6

Asparagus Confetti Salad image

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 18

DRESSING:
1/2 cup vegetable oil
2 tablespoons tarragon vinegar
2 tablespoon lemon juice
1/2 cup finely chopped cooked beets (about 2 small beets)
1 tablespoon snipped fresh parsley
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground mustard
4 to 5 drops hot pepper sauce
SALAD:
1 pound fresh asparagus, cut into 1-1/2-inch pieces
4 cups torn lettuce
1 cup sliced celery
1/4 cup sliced green onions with tops
1 small red onion, sliced into rings
1 hard-boiled large egg, chopped

Steps:

Combine dressing ingredients in a glass jar; shake well to blend. Refrigerate. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and chill immediately. Just before serving, combine asparagus, lettuce, celery, green onions and red onion. Toss to mix. Pour dressing over salad and toss lightly. Sprinkle with chopped egg.

Nutrition Facts :