Best Greek Asparagus Salad Recipes
GREEK ASPARAGUS SALAD
Asparagus is one of my favorite spring vegetables, but my family gets bored with it. So I developed a tasty variation of my favorite beet salad using asparagus instead. My husband gave this yummy asparagus salad rave reviews. -Kriss Erickson, Everett, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10 minutes., Meanwhile, place asparagus on a 15-in. x 10-in. x 1-in. baking pan. Drizzle with remaining oil; toss to coat. Bake at 425° for 20-25 minutes or until tender, turning once., Squeeze softened garlic into a small bowl; mash slightly. Stir in the asparagus, onion, olives and vinaigrette; toss to coat. Sprinkle with feta before serving.
Nutrition Facts : Calories 128 calories, Fat 9g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 328mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
GREEK ASPARAGUS SALAD
I'm in love with this salad! The asparagus is cooked perfectly. Marinating the salad allows the flavors to marry together and elevates the flavors in this simple salad. Great for a summertime al fresco dinner!
Provided by Nick Monfire
Categories Vegetables
Time 20m
Number Of Ingredients 8
Steps:
- 1. Bring 2 quarts of water to a boil in a medium pot. Meanwhile, lay asparagus (keep rubberband on) down and cut off 1 inch off the bottom and discard. Then cut remaining asparagus into 4 equal lengths.
- 2. You should have 4 separate piles of asparagus. Add the bottom pile (thickest) to the boiling water for 30 seconds. Then add the next thickest pile for 30 seconds. Then the next thickest pile for 30 seconds followed by the tips for 30 seconds.
- 3. Drain asparagus in a colander and rinse under cold water and set aside to allow further draining.
- 4. In a large bowl add the asparagus, onion, olives, balsamic and olive oil. Mix to incorporate. Add feta cheese. Refrigerate for a few hrs (24 is best).
- 5. Lay tomatoes on a plate in a circular fashion and spoon over the asparagus salad. Sprinkle the seasoning over each salad.
ASPARAGUS GREEK SALAD
Super easy when the asparagus is fresh :)
Provided by Sharon Morris
Categories Vegetables
Time 20m
Number Of Ingredients 4
Steps:
- 1. Steam asparagus to liking. (I like mine still crunchy)
- 2. Place cooked asparagus into a flat oval bowl (or small platter) Sprinkle salad dressing over asparagus.
- 3. Sprinkle crumbled feta over all. Surround with a ring of olives. Serve cold.
GREEK ASPARAGUS SALAD
This is such a yummy salad, especially in the summer! It will keep several days in the refig. and seems to get better and better. After trying one something like this at a restaurant, I came home and tried to duplicate it with a few more ingredients!
Provided by Marty Hugo
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash and trim asparagus,disgarding the tough ends.
- Cut each spear into 3 pieces.
- Bring a large pot of water to a boil and cook asparagus about 2 minutes.
- Drain and rince in cool water to stop the cooking.
- Combine the asparagus, pepper strips, artichokes, parsley and Feta in a large bowl.
- Mix all of the dressing ingredients together and whisk to blend.
- Pour over asparagus mixture & toss.
- Chill several hours.
Nutrition Facts : Calories 206.5, Fat 18, SaturatedFat 4.8, Cholesterol 16.7, Sodium 831.4, Carbohydrate 8.1, Fiber 3, Sugar 2.6, Protein 6
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