ARTICHOKE ASPARAGUS & GREEN BEAN SALAD
*Pro-Tip: This is a great way to put your summer veggies to work. The combination of artichokes, green beans, and asparagus is simple, fresh and flavorful.
Provided by Dani Spies
Categories DINNER LUNCH salad + dressing
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl combine artichoke hearts, onions, garlic, lemon, olive oil, salt and pepper. Gently toss everything together and set aside.
- Cut green beans and asparagus into one inch pieces.
- In a medium steaming pot, steam the green beans and asparagus until al dente. This will take two to three minutes. We want to get the raw edge off of the veggies, but still want them to have lots of texture and bite.
- Gently toss the hot veggies into the bowl with the artichoke hearts, onions, garlic, lemon, and olive oil. Add a little more salt and pepper to taste and then finish with the fresh sliced basil.
- Serve and enjoy!
Nutrition Facts : Calories 318 kcal, Carbohydrate 16 g, Protein 4 g, Fat 29 g, SaturatedFat 4 g, Sodium 14 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
ASPARAGUS, GREEN BEAN, AND HEARTS OF PALM SALAD
This delicious recipe is courtesy of Alexis Stewart.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together vinegar, oil, sugar, and dill. Add cucumbers and onion, season with salt and pepper, and toss until well combined; set aside.
- Fill a large pot with water and bring to a boil. Add salt and return water to a boil. Prepare an ice-water bath; set aside. Place asparagus in boiling water; cook until just tender, 2 minutes. Using a slotted spoon, transfer asparagus to ice-water bath for 1 minute, remove and pat dry; transfer to cucumber mixture. Add beans to the boiling water, and cook until just tender, 3 minutes. Using a slotted spoon, transfer beans to the ice-water bath for 1 minute, remove and pat dry. Transfer beans to cucumber mixture along with hearts of palm, tomatoes, and lettuce. Season with salt and pepper; toss until well combined.
GREEN BEAN AND ASPARAGUS SALAD
Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.
Provided by Sarah
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
- Roast green beans in preheated oven until tender, about 10 minutes.
- Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
- Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
- Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.
Nutrition Facts : Calories 86.1 calories, Carbohydrate 8.8 g, Fat 5.3 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 59.3 mg, Sugar 2.1 g
ASPARAGUS AND GREEN BEAN SALAD WITH HERB DIJON DRESSING
Make and share this Asparagus and Green Bean Salad with Herb Dijon Dressing recipe from Food.com.
Provided by onionjs
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine vinegar, shallot, dijon, basil, tarragon and time.
- Slowly whisk in oil to form an emulsion.
- Season with salt and pepper.
- Blanch beans and asparagus in boiling salted water until al dente; shock in ice water and pat dry Combine lettuce, beans, asparagus and tomatoes; toss with dressing.
- Arrange in bowl, top with blue cheese, garnish with basil leaves.
GREEN BEAN AND ASPARAGUS SALAD WITH CRISPY PROSCIUTTO AND WARM LEMON DRESSING
Provided by Roger Mooking
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the crispy prosciutto:
- Heat a nonstick saute pan over medium-high heat. Put the prosciutto pieces in the pan and cook until crisp. Remove the prosciutto from the heat and reserve for the green bean and asparagus salad.
- For the warm lemon dressing:
- Put 1 tablespoon olive oil in a pan over medium- high heat. Add the shallots and season with salt. Saute the shallots until tender. Add the almonds, raisins, and olives, and mix to incorporate. Add the lemon juice and honey, stir to combine. Add the remaining olive oil, season with salt and pepper and remove from the heat.
- For the green bean and asparagus salad:
- Cut the green beans and asparagus into 1-inch pieces and put in a bowl. Pour the warm lemon dressing over the green beans and asparagus. Toss to combine and garnish with the crispy prosciutto.
ASPARAGUS AND GREEN BEAN SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
- Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.
GREEN VEGETABLE SALAD
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant-and verdant-salad.
Provided by Donna Hay
Categories HarperCollins Salad Vegetarian Fennel Green Bean Brussels Sprout Asparagus Yogurt Buttermilk Herb Anchovy
Yield Serves 4
Number Of Ingredients 17
Steps:
- To make the green dressing, place all the ingredients in a jug and, using a hand-held stick blender, blend until smooth. Place the vegetables in a large bowl and toss to combine. Divide between serving plates and top with the ricotta salata. Drizzle with the dressing and top with the chervil and hazelnuts to serve.
ASPARAGUS, BEAN, AND FETA SALAD
Make and share this Asparagus, Bean, and Feta Salad recipe from Food.com.
Provided by chelseas
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- steam the asparagus, covered, 2 minutes or until crsip-tender. Rinse asparagus with cold water and drain.
- Combine asparagus and next 4 ingredients in a large bowl.
- Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture and toss gently to coat.
Nutrition Facts : Calories 155.8, Fat 5.6, SaturatedFat 3.1, Cholesterol 16.7, Sodium 382.6, Carbohydrate 18.6, Fiber 5.9, Sugar 3.1, Protein 10.4
FAVA BEAN AND ASPARAGUS SALAD
Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking off the ends. If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs, and the chickpeas if using.
- Combine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas and asparagus. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 72 grams, Fat 17 grams, Fiber 27 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1168 milligrams, Sugar 29 grams
BLACK BEAN ASPARAGUS SALAD
Do you like asparagus, but want something beyond plain, steamed asparagus? Try this refreshing new salad idea from Laurie Jackson of Falcon, Colorado. The black beans, red pepper, cilantro and cumin give it a Southwest twist. Laurie likes to serve this salad with chicken or cheese enchiladas, as well as take it to potlucks.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place 1/2 in. of water in a large saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain. , In a bowl, combine the asparagus, beans, red pepper and onion. In a small bowl, whisk the oil, vinegar, cilantro, garlic, salt, cumin and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 100 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS AND BLACK BEAN SALAD
Parsley makes its presence known in this unusual medley tossed with a lime dressing. The salad is delicious and attractive with the red and green colors. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a large serving bowl, combine the asparagus, beans, red pepper, onion and parsley. In a small bowl, whisk the oil, lime juice, salt and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 99mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS, BEAN AND PISTACHIO SALAD
Provided by Amanda Hesser
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes. Remove and transfer to a bowl of ice water to stop the cooking. Repeat with the haricots verts. Dry the asparagus and beans, then slice them into 1/4-inch pieces.
- Rub a bowl with the garlic clove. Add the asparagus, beans, lettuce, pistachios and cheese. Sprinkle with the vinegar and oil. Season generously with pepper and truffle salt. Mix salad until evenly dressed. Fix the seasoning if you need to.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 263 milligrams, Sugar 2 grams
BROAD BEAN AND ASPARAGUS SALAD
The simple salad is a showcase of spring's welcome first harvest. 689 kilojoules, 10g protein, 11g total fat, 5g carbs, 6g fibre, 244mg sodium - per serve
Provided by roobarb100
Time 15m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Blanch asparagus by droppping spears into boiling, salted water for 1 minute. Remove with tongs and refresh under cold running water.
- Add broad beans to boiling water, cook for 2 minutes, drain and refresh. Remove and slip of skins.
- Add peas to boiling water, cook for 2 minutes, drain and refresh under cold water and drain again.
- Pat asparagus, broad beans and peas dry with paper towel and arrange on a serving platter.
- Combine balsamic vinegar and olive oil in a jar. Season with salt and pepper and shage well.
- Toss dressing over salad and mix through basil, mint and rocket. Top with parmesan cheese to serve.
ASPARAGUS AND STRING BEAN SALAD WITH BASIL
A bean salad withgreen beans, wax beans, and asparagus, is topped with pecorino vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain; transfer to a large bowl.
- Cook asparagus in boiling water until crisp-tender, about 1 minute. Transfer asparagus to the ice-water bath. Drain. Cut asparagus into 3-inch pieces; add to beans. Add shallot and basil.
- Make vinaigrette: Whisk together vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
- Add vinaigrette to vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.
PEA, ASPARAGUS, AND FAVA BEAN SALAD
Provided by Melissa Hamilton
Categories Salad Bean Cheese Side Easter Bacon Asparagus Pea Spring Shallot Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 Servings
Number Of Ingredients 10
Steps:
- Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
- If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
- Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
- If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
- Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
- Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
- DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.
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