Best Wild Asparagus Salad Recipes

WARM MUSHROOM, ROASTED ASPARAGUS AND WILD RICE SALAD WITH FETA RECIPE

Steps:

• Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
• About 30 minutes in, heat the oil in a pan.
• Add the onion and saute until tender, about 3-5 minutes.
• Add the garlic and saute until fragrant, about a minute.
• Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
• Meanwhile, toss the asparagus in the oil along with some salt and pepper.
• Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F/200C oven until tender, about 10-15 minutes.
• Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
• Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.

WARM MUSHROOM, ROASTED ASPARAGUS AND WILD RICE SALAD WITH FETA

Steps:

• Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
• About 30 minutes in, heat the oil in a pan.
• Add the onion and saute until tender, about 3-5 minutes.
• Add the garlic and saute until fragrant, about a minute.
• Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
• Meanwhile, toss the asparagus in the oil along with some salt and pepper.
• Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F oven until tender, about 10-15 minutes.
• Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
• Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.

ADDICTING WILD RICE & ASPARAGUS SALAD

Steps:

• 1. Cook rice according to directions. About 2 minutes BEFORE rice is finished, add craisins and simmer until rice is cooked.
• 2. In a frying pan, add 1 can of broth, garlic, and onion. Simmer for about 2-3 minutes and then add the asparagus until cooked to your liking. Add mushrooms and cook for about 5 more minutes, more or less.
• 3. Drain any remaining broth and mix the onion mix with the rice and craisins.
• 4. Add vinegar & olive oil, mix well. Then add garlic salt and mix.
• 4. If using nuts, place then under a the broiler for a minute or two (watch them carefully so not to burn!) and then add them to the salad.
• 5. This dish can be served hot and is also quite tasty cold for a quick leftover dish!

WILD RICE ASPARAGUS SALAD (WEIGHT WATCHERS)

Steps:

• In a medium saucepan, combine 2 3/4 cups water and add bouillon cubes, bring to a boil.
• Add both kinds of rice. Reduce heat and simmer uncovered for 45-50 minutes. Remove from heat.
• In a large bowl combine rest of ingredients except the lettuce leaves.
• Add rice to bowl with ingredients and toss to combine.
• Place lettuce leaves on a larger platter and top with rice mixture.
• Refrigerate, covered until chill, about 3 hours.

ADDICTING WILD RICE & ASPARAGUS SALAD

Steps:

• 1. Cook rice according to directions. About 2 minutes BEFORE rice is finished, add craisins and simmer until rice is cooked.
• 2. In a frying pan, add 1 can of broth, garlic, and onion. Simmer for about 2-3 minutes and then add the asparagus until cooked to your liking. Add mushrooms and cook for about 5 more minutes, more or less.
• 3. Drain any remaining broth and mix the onion mix with the rice and craisins.
• 4. Add vinegar & olive oil, mix well. Then add garlic salt and mix.
• 4. If using nuts, place then under a the broiler for a minute or two (watch them carefully so not to burn!) and then add them to the salad.
• 5. This dish can be served hot and is also quite tasty cold for a quick leftover dish!

WILD ASPARAGUS SALAD

Steps:

• Cook asparagus until crisp-tender; drain and rinse in cold water. Place in a shallow dish; top with olives and egg. , In a jar with tight-fitting lid, combine oil, lemon juice, vinegar, sugar, salt, paprika, mustard and cayenne pepper; shake well. Pour over asparagus. Chill for several hours or overnight. Garnish with tomatoes.