Best Asparagus Red Pepper Spinach Salad Recipes

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ASPARAGUS AND SPINACH SALAD



Asparagus and Spinach Salad image

Make and share this Asparagus and Spinach Salad recipe from Food.com.

Provided by PaulaG

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1/2 lb fresh asparagus, trimmed and cut into 1 inch lengths
1 large yellow bell peppers or 1 large orange bell pepper, cut into thin strips
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 tablespoon balsamic vinegar
1 cup Baby Spinach, loose packed,washed and torn
2 tablespoons parmesan cheese, grated (Use a good quality cheese.)

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.

SAUTEED GARLIC ASPARAGUS WITH RED PEPPERS



Sauteed Garlic Asparagus with red Peppers image

Some of you may want to steam the asparagus first but I like the taste of crunchy asparagus just heated through - Look at the fat and calorie count of this recipe

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus, snipped off coarse ends,cut into 1 inch angled pieces
1 1/2 teaspoons olive oil
1/2 red bell pepper, cut into thin 1 inch strips
3 cloves garlic, minced
1/2 teaspoon balsamic vinegar
salt & pepper

Steps:

  • Heat oil in a skillet and add garlic cook 2 minutes then add the the bell pepper and asparagus Saute until the asparagus is heated through.
  • Remove from heat and season with salt& pepper and the vinegar.

Nutrition Facts : Calories 46.2, Fat 1.9, SaturatedFat 0.3, Sodium 3.4, Carbohydrate 6.2, Fiber 2.8, Sugar 2.9, Protein 2.8

ASPARAGUS-SPINACH PASTA SALAD



Asparagus-Spinach Pasta Salad image

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. -Kathleen Lucas, Trumbull, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup olive oil, divided
1/4 teaspoon salt
1-1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 package (6 ounces) fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain., For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.

Nutrition Facts :

WARM ASPARAGUS SPINACH SALAD



Warm Asparagus Spinach Salad image

I found this in a recent Taste of Home magazine. I tried it out on my family and we all thought it was Zaar-worthy. Slightly adapted for my family's taste. This makes a lot so you may want to half the recipe.

Provided by celeste and co.

Categories     Penne

Time 1h10m

Yield 14-16 serving(s)

Number Of Ingredients 11

1 1/2 lbs fresh asparagus, trimed and cut into 1 inch pieces
2 tablespoons olive oil, plus
1/2 cup olive oil, divided
salt
1 1/2 lbs uncooked penne or 1 1/2 lbs penne pasta
3/4 cup chopped green onion
6 tablespoons white wine vinegar (this amount may be too vinegary for some tastes so start low and add up to taste)
2 tablespoons soy sauce
1 (6 ounce) package fresh Baby Spinach
1 cup coarsely chopped cashews
1/2-3/4 cup shredded parmesan cheese

Steps:

  • Put the asparagus into an large oblong baking dish.
  • Drizzle with 2 tablespoons olive oil; sprinkle evenly with salt.
  • Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender; stir every 10 minutes.
  • While the asparagus is cooking, prepare the pasta according to package directions; drain.
  • Add the onions, vinegar, and soy sauce in the container of a blender; process.
  • While processing, gradually add the remaining olive oil in a steady stream.
  • In a large serving bowl, add the pasta, spinach, and asparagus; drizzle dressing over all; toss to coat.
  • Season to taste with pepper, if desired.
  • Sprinkle with cashews and Parmesan cheese.
  • Serve warm.

Nutrition Facts : Calories 346.3, Fat 16.3, SaturatedFat 3, Cholesterol 3.1, Sodium 274, Carbohydrate 44.8, Fiber 7.1, Sugar 1.7, Protein 8.3

ASPARAGUS, RED PEPPER, & POTATO SALAD



Asparagus, Red Pepper, & Potato Salad image

Categories     Salad     Sauce     Pepper     Potato     Picnic     Asparagus     Spring     Kosher

Yield feeds 5 to 6

Number Of Ingredients 14

The Veggies
1 pound new red potatoes
1 pound asparagus
1/2 large red bell pepper, seeded
1/2 cup slivered red onion
The Dressing
5 tablespoons Creole mustard (preferably Zatarain's) or spicy brown mustard
6 tablespoons balsamic vinegar
1 1/2 tablespoons brown sugar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 clove garlic, pressed or finely minced
6 tablespoons olive oil
Tabasco sauce

Steps:

  • Scrub the potatoes and cook in boiling salted water to cover til tender. Without peeling, cut the potatoes into 3/4-inch cubes and put them into a bowl. Snap off the tough bottoms of the stalks of asparagus and discard, then cook the tender tops in a shallow pan of simmering salted water til tender-crisp. Drain and shock in cold water. Slice the asparagus into 1 1/2-inch pieces and add to the potatoes. Cut the pepper into sticks about the same width and length as the asparagus. Put in the bowl. Add the red onion.
  • Mix up some dressing by stirring together the mustard, vinegar, brown sugar, salt, pepper, and garlic in a small bowl. Drizzle in the oil, whisking constantly to make a creamy dressing. Add a couple of dashes of Tabasco to boost the flavor to your liking.
  • Splash the dressing onto the vegetables and give the salad a good stir. Serve right away for best color in the asparagus.

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD



Penne, Spinach, Asparagus and Cashew Salad image

Categories     Salad     Leafy Green     Nut     Pasta     Side     Quick & Easy     Summer     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     No Sugar Added     Kosher

Yield Makes 12 Servings

Number Of Ingredients 8

1 1/2 pounds asparagus spears, ends trimmed, cut into 1-inch pieces
1 1/2 pounds penne or rigatoni pasta
1 tablespoon plus 1/2 cup olive oil
3/4 cup sliced green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 6-ounce package baby spinach
1 cup (about 4 ounces) salted roasted cashews, coarsely chopped

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.

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