Asparagus And Tomato Salad With Yogurt Cheese Dressing Recipes

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TOMATO SALAD WITH CHILE YOGURT



Tomato Salad with Chile Yogurt image

This salad is especially nice served with broiled or grilled fish, such as black or striped bass.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 9

1 cup 2 percent-fat Greek yogurt
1 teaspoon peeled and grated fresh ginger (from a 1-inch piece)
1 thinly sliced Thai chile or small serrano chile (seeded, if less heat is desired)
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 clove garlic, peeled
1 1/4 pounds mixed tomatoes, such as sungold, beefsteak, and heirloom, cut into rounds
5 ounces mixed cherry tomatoes (3/4 cup), cut into rounds
Fresh mint or basil leaves, or a combination, for serving

Steps:

  • In a medium bowl, whisk together yogurt, ginger, chile, and oil; season with salt and pepper. Using a Microplane, finely grate garlic into a small bowl; measure 1/4 teaspoon and stir into yogurt mixture. Spread yogurt mixture on a platter; top with tomatoes. Season with salt and pepper, drizzle generously with oil, and sprinkle with herbs; serve.

ASPARAGUS TOMATO SALAD



Asparagus Tomato Salad image

This is my husband's favorite asparagus recipe. All of our children love it, too. It's perfect for a summer dinner.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 14 servings.

Number Of Ingredients 11

1 pound fresh asparagus, cut into 1-inch pieces
4 medium tomatoes, cut into wedges
3 cups sliced fresh mushrooms
1 medium green pepper, julienned
1/4 cup vegetable oil
2 tablespoons cider vinegar
1 garlic clove, minced
1 teaspoon dried tarragon
3/4 teaspoon salt, optional
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce

Steps:

  • Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight.

Nutrition Facts :

ASPARAGUS WITH GOAT CHEESE DRESSING



Asparagus With Goat Cheese Dressing image

Provided by Florence Fabricant

Categories     easy, quick, weekday, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 pound boiled or steamed asparagus
1 1/2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 ounces fresh goat cheese, crumbled
Freshly ground black pepper
1/2 tablespoon finely chopped fresh chervil

Steps:

  • Arrange the asparagus on a platter.
  • Beat the vinegar and mustard together, then beat in the olive oil. Sprinkle the goat cheese over the asparagus, drizzle with the dressing, then season with pepper.
  • Sprinkle with chervil and serve.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 114 milligrams, Sugar 2 grams, TransFat 0 grams

ASPARAGUS-TOMATO SALAD WITH DRESSING



Asparagus-Tomato Salad with Dressing image

This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

DRESSING:
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
12 fresh asparagus spears, cut into 1-1/2-inch pieces
3 small tomatoes, seeded and diced
1 small red onion, sliced

Steps:

  • In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

ASPARAGUS SALAD WITH SOY-MUSTARD DRESSING



Asparagus Salad with Soy-Mustard Dressing image

There are real differences between skinny and fat asparagus spears, aside from appearance, and it's worth attending to them. With either, you must first break off the woody bottoms (magically, they snap off in pretty much the right place every time), a quick but necessary chore. But it is always worth peeling thick asparagus, from stem to the bottom of the flower bud. The best way to do this is with a vegetable peeler. Lay each spear on a flat surface and give it a few quick strokes. The difference between peeled and unpeeled thick spears is substantial. When they are peeled, they can be cooked for considerably less time, leaving them bright green and perfectly crisp-tender, rather than a soggy mess. They're done when you can easily insert a skewer or a thin-bladed knife into the thickest part of the stalk. (If you don't peel them, the soggy mess is just about the only way to get the skin tender.)

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound thick asparagus, trimmed and peeled
1 tablespoon Dijon mustard
2 egg yolks, preferably organic
1 tablespoon soy sauce
1 tablespoon freshly squeezed lemon juice
Extra virgin olive oil as necessary

Steps:

  • Bring a large pot of salted water to a boil. Cook asparagus just until bright green but tender, up to 4 or 5 minutes for thicker spears. Drain and immediately rinse with cold water (or, better still, plunge into ice water). Drain again and set aside. (You can wrap asparagus and refrigerate for up to a day at this point. Bring to room temperature before serving.)
  • Whisk together mustard, egg yolks, soy sauce, lemon juice and just enough olive oil (start with a tablespoon) to make a smooth dressing. Toss with asparagus and serve.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 267 milligrams, Sugar 2 grams, TransFat 0 grams

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS



Lemony Asparagus Salad With Shaved Cheese and Nuts image

Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they're quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing, and enriched with plenty of grated Manchego or other cheese. Chopped pistachios add another shade of green to the plate along with their sweet crunch, but use any nuts you like, or skip them entirely. This tangy, bright salad doesn't need them.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

3/4 cup pistachios or other nuts
1 pound asparagus, woody ends trimmed
1/2 cup plus 3 tablespoons soft herbs, such as dill, parsley and tarragon, or a combination
3 tablespoons minced shallots, red onion or scallion
1 1/2 tablespoons fresh lemon juice (or cider vinegar)
Large pinch of kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for serving
3/4 cup coarsely grated cheese (1 1/2 ounces), preferably a young sheep's milk, such as pecorino or Manchego, but any firm cheese works, plus more for serving

Steps:

  • Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
  • Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
  • Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
  • To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

ASPARAGUS AND TOMATO SALAD WITH YOGURT-CHEESE DRESSING



ASPARAGUS AND TOMATO SALAD WITH YOGURT-CHEESE DRESSING image

Categories     Cheese     Tomato     Vegetable     Yogurt     Salad

Number Of Ingredients 7

1 package (10 ounce) frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons green onions, thinly sliced
3 tablespoons nonfat plain yogurt
1 tablespoon Parmesan cheese, grated
1 teaspoon prepared mustard
10 leaves lettuce

Steps:

  • Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
  • In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated.
  • To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

ASPARAGUS AND SUN-DRIED TOMATO SALAD



Asparagus and Sun-Dried Tomato Salad image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 18m

Yield 3 to 5 servings

Number Of Ingredients 9

2 bunches asparagus, stems trimmed and split lengthwise
2 tablespoons chopped fresh garlic
1/4 cup vegetable oil
3 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons coarsely chopped rosemary leaves
2 tablespoons coarsely chopped thyme leaves
1 (8-ounce) jar julienne sliced sun-dried tomatoes in oil, drained
12 shiitake mushrooms, stems removed and sliced thin

Steps:

  • Preheat grill on medium-high heat.
  • Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
  • Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
  • Remove mushrooms and mix into asparagus mixture. Serve at room temperature.

ASPARAGUS AND TOMATO SALAD WITH GOAT CHEESE



Asparagus and Tomato Salad with Goat Cheese image

This salad is fresh, tangy, a little bit sweet, and makes a nice side dish for steak, fish, chicken, or pork.

Provided by Soup Loving Nicole

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

¼ cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic
salt and ground black pepper to taste
1 pound fresh asparagus, cut into 2-inch pieces
1 cup grape tomatoes, halved
2 ounces goat cheese, cubed

Steps:

  • Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
  • Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
  • Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 7.2 g, Cholesterol 7.5 mg, Fat 5.3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 2.3 g, Sodium 101.8 mg, Sugar 4.1 g

SPAGHETTI AND TOMATO SALAD WITH DILL YOGURT DRESSING



Spaghetti and Tomato Salad with Dill Yogurt Dressing image

Categories     Salad     Olive     Pasta     Tomato     Side     Low Fat     Vegetarian     Yogurt     Lunch     Cucumber     Summer     Healthy     Dill     Gourmet

Number Of Ingredients 9

1/2 pound spaghetti
1 1/2 cucumbers
1 large garlic clove
1/4 teaspoon salt
1/2 cup low-fat plain yogurt
1/2 cup well-shaken buttermilk
1/4 cup fresh dill sprigs, chopped
3/4 pound vine-ripened cherry tomatoes
1/2 cup Kalamata or other brine-cured black olives, pitted

Steps:

  • In a 6-quart kettle bring 4 quarts salted water to a boil for spaghetti.
  • Peel and seed 1 cucumber and shred on large holes of grater. Squeeze shredded cucumber in a clean kitchen towel to remove excess liquid. Seed and dice remaining half cucumber. Chop garlic and mash to a paste with salt. In a large bowl stir together shredded and diced cucumber, garlic paste, yogurt, buttermilk, all but 1 tablespoon dill, and salt and pepper to taste.
  • Halve or quarter tomatoes and cut olives into thin slices. In a bowl stir together tomatoes, olives, and remaining tablespoon dill and season with salt and pepper.
  • Cook spaghetti in boiling water until al dente and drain in a colander. Rinse spaghetti under cold water to stop cooking and drain well. Add spaghetti to yogurt mixture and toss to coat.
  • Serve spaghetti topped with tomato mixture.

ASPARAGUS AND TOMATO SALAD WITH YOGURT-CHEESE DRESSING



Asparagus and Tomato Salad with Yogurt-Cheese Dressing image

A yummy and low-fat salad.

Provided by jen

Categories     Tomato Salad

Time 10m

Yield 4

Number Of Ingredients 7

1 (10 ounce) package frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce

Steps:

  • Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
  • In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 6.2 g, Cholesterol 1.3 mg, Fat 0.7 g, Fiber 2.2 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 2.1 g

ASPARAGUS AND TOMATO SALAD WITH YOGURT-CHEESE DRESSING



Asparagus and Tomato Salad with Yogurt-Cheese Dressing image

A yummy and low-fat salad.

Provided by jen

Categories     Tomato Salad

Time 10m

Yield 4

Number Of Ingredients 7

1 (10 ounce) package frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce

Steps:

  • Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
  • In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 6.2 g, Cholesterol 1.3 mg, Fat 0.7 g, Fiber 2.2 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 2.1 g

TOMATO ASPARAGUS SALAD



Tomato Asparagus Salad image

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

Provided by Barb in WNY

Categories     Vegetable

Time 11m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb fresh asparagus
8 romaine lettuce leaves
12 cherry tomatoes, sliced
1/3 cup reduced-calorie Italian dressing
1/4 cup parmesan cheese

Steps:

  • Snap off the tough ends of the asparagus and remove scales with a vegetable peeler.
  • Cook asparagus, covered in a small amount of boiling water for 6- 8 minutes or until tender crisp.
  • Drain, them plunge into ice water to stop the cooking process.
  • Drain and set aside.
  • Arrange lettuce leaves on individual plates.
  • Arrange asparagus spears and tomatoes on top.
  • Drizzle wth salad dressing and sprinkle with parmesan cheese.

Nutrition Facts : Calories 83.4, Fat 3.5, SaturatedFat 1.3, Cholesterol 6.7, Sodium 377.8, Carbohydrate 9.4, Fiber 4.2, Sugar 5.1, Protein 6.1

ASPARAGUS AND TOMATO SALAD WITH YOGURT-CHEESE DRESSING



Asparagus and Tomato Salad with Yogurt-Cheese Dressing image

A yummy and low-fat salad.

Provided by jen

Categories     Tomato Salad

Time 10m

Yield 4

Number Of Ingredients 7

1 (10 ounce) package frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce

Steps:

  • Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
  • In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 6.2 g, Cholesterol 1.3 mg, Fat 0.7 g, Fiber 2.2 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 2.1 g

ASPARAGUS AND TOMATO SALAD WITH YOGURT-CHEESE DRESSING



Asparagus and Tomato Salad with Yogurt-Cheese Dressing image

A yummy and low-fat salad.

Provided by jen

Categories     Tomato Salad

Time 10m

Yield 4

Number Of Ingredients 7

1 (10 ounce) package frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce

Steps:

  • Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
  • In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 6.2 g, Cholesterol 1.3 mg, Fat 0.7 g, Fiber 2.2 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 2.1 g

ASPARAGUS AND GRAPE TOMATO SALAD



Asparagus and Grape Tomato Salad image

This colorful, light salad was a hit at our church's cooking club. It's easy to assemble and delicious, too. -Dorothy Buhr, Ogden, Illinois

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

1 pound fresh asparagus, cut into 1-inch lengths
1 small zucchini, halved and sliced
1 cup grape or cherry tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1/4 teaspoon seasoned salt
1/4 teaspoon Dijon mustard
1/4 cup shredded Parmesan cheese, optional
2 tablespoons sunflower kernels, toasted, optional

Steps:

  • Place the asparagus and zucchini in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water., In a large bowl, combine the asparagus, zucchini, tomatoes, onions and parsley. , Whisk the oil, vinegar, garlic, seasoned salt and mustard; pour over asparagus mixture and toss to coat. Sprinkle with cheese and sunflower kernels if desired.

Nutrition Facts : Calories 81 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

SUMMER ASPARAGUS, CORN AND TOMATO SALAD



Summer Asparagus, Corn and Tomato Salad image

So refreshing, so many textures. I got this from HEB Showtime Magazine. I just loved it. Delicious and Healthy.

Provided by scwheeler24

Categories     Corn

Time 22m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb fresh asparagus spear
3 ears fresh corn, shucked
2 pints cherry tomatoes or 2 pints grape tomatoes
1/4 cup fresh basil, sliced
1 large ripe avocado
1/4 cup gorgonzola
1/4 cup olive oil
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice

Steps:

  • Break or cut tough ends from asparagus and discard. Cook asparagus in boiling water 2 minutes and drain well and place in ice water to stop cooking. Cut diagonally into 1 1/2 in pieces. Cut avocado in cubes or slice.
  • Cut corn kernels from cobs with a sharp knife into a large deep bowl; cut close enough to release milky white substance with kernels.
  • Halve tomatoes; toss gently with corn, asparagus and basil. Add dressing mixture and toss to coat; season with salt and pepper to taste. Let stand a few minutes if time allows.
  • Top with avocado and crumbled cheese right before serving.
  • These ingredients need not be exact. Add or subract to your liking.

Nutrition Facts : Calories 238.9, Fat 17.5, SaturatedFat 3.3, Cholesterol 4.2, Sodium 122.8, Carbohydrate 19.3, Fiber 6.7, Sugar 5.4, Protein 6.3

YOGURT TOMATO DRESSING



Yogurt Tomato Dressing image

This dressing responds well to optional extras like a sliver of fresh onion, a chunk of feta cheese, fresh parsley or cilantro, chopped sun-dried tomatoes. Feel free to experiment.

Provided by Dancer

Categories     Salad Dressings

Time 15m

Yield 1 c.

Number Of Ingredients 11

2 roma tomatoes, peeled and chopped
1/4 cup light olive oil
1/4 cup plain nonfat yogurt
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon mustard powder
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon black pepper
1 dash cayenne
1 dash garlic powder

Steps:

  • Put chopped tomatoes, lemon juice and vinegar in blender and blend at high speed.
  • Add other ingredients, blending again at medium speed.
  • Chill overnight before serving.

Nutrition Facts : Calories 554.6, Fat 54.9, SaturatedFat 7.6, Cholesterol 1.2, Sodium 55.5, Carbohydrate 13.8, Fiber 2.2, Sugar 9, Protein 5.3

ASPARAGUS & TOMATO SALAD



Asparagus & Tomato Salad image

This salad is a refreshing change from the usual bed of lettuce! Cook time is blanching of asparagus.

Provided by skat5762

Categories     Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 bunch asparagus, trimmed
1 lb tomatoes, diced
1 1/2 tablespoons fresh basil, chopped
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/2 lb feta cheese, crumbled
1/2 cup balsamic vinegar

Steps:

  • Blanch asparagus briefly in boiling water on stove top, then plunge into ice cold water to stop them from cooking.
  • Chop asparagus into bite sized pieces.
  • In large bowl combine asparagus and tomato.
  • Add basil, sea salt and pepper.
  • Stir in feta, toss, and refrigerate.
  • Before serving, toss with balsamic vinegar.

ASPARAGUS AVOCADO TOMATO SALAD



Asparagus Avocado Tomato Salad image

Make and share this Asparagus Avocado Tomato Salad recipe from Food.com.

Provided by MissyMid-West

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups asparagus
1 cup avocado (ripe)
1 cup tomatoes, vine ripe if possible
1/2 cup vinaigrette dressing, use your favorite
salt, to taste
pepper, to taste

Steps:

  • Slice Asparagus diagonally then steam the asparagus until it is still a bit firm and crunchy. You do not want it mushy.
  • Chop tomatoes & chop Avocado's Add all above to a large bowl.
  • Pour over Italian or Greek Vinaigrette salad dressing.
  • Add salt pepper to taste*If you like garlic add some fresh pressed.
  • it is always great!
  • Toss and stick in the fridge for an hour.
  • Ready to serve!
  • Any leftovers squeeze a bit of lemon and toss to keep the avocado fresh for the next eating encounter.
  • ~ENJOY~.

Nutrition Facts : Calories 228.2, Fat 21.4, SaturatedFat 3.7, Sodium 17.8, Carbohydrate 9.4, Fiber 4.8, Sugar 3.4, Protein 3.3

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2021-05-06 Instructions. Preheat oven to 400°F. Place tomatoes on a baking sheet and toss with 1/2 tablespoon of the olive oil, 1 tablespoon of the lemon juice, salt and pepper. Roast for about 10 minutes, shaking the pan a couple of times until tomatoes are just starting to burst. Meanwhile, trim the tops of the asparagus spears and set aside.
From runningtothekitchen.com


ASPARAGUS TOMATO AND GRILLED CORN ORZO PASTA SALAD - SIMPLY …
2022-06-20 Let cool and slice off of the cob. To a large mixing bowl add the orzo, corn, tomatoes, asparagus pieces and feta cheese. Add in the basil and toss a few times. Pour in a little of the dressing, season with salt and pepper to taste and then toss to combine. Serve immediately or chill until ready to serve.
From simplyscratch.com


ASPARAGUS SALAD WITH BLUE CHEESE DRESSING - BIGOVEN.COM
Bring water to the boil in the bottom of a steamer. Fit the baket into the steamer. Steam the asparagus over medium high heat for about 6 minutes, until bright green and tender. Remove the steamer from the heat and let the asparagus cool. Combine the yogurt and blue cheese in a small saucepan. Warm over low heat for 1 to 2 minutes, whisking ...
From bigoven.com


TOMATO ASPARAGUS SALAD WITH LOW FAT CHEESE-YOGURT DRESSING
Cut asparagus into 1 1/2 inch pieces. Microwave for approximately 5 minutes or until just cooked but still crisp. In a medium bowl, combine the asparagus, tomatoes, onions and set aside. In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated.
From fitness.com


ASPARAGUS, TOMATO AND ARTICHOKE PASTA SALAD – JAMIE COOKS IT UP
2013-04-08 ASPARAGUS, TOMATO and ARTICHOKE PASTA SALAD PRINT RECIPE PRINT RECIPE WITH PICTURE. Time: 20 min. prep + 1 hour refrigeration Yield: 12 servings Recipe from Jamie Cooks It Up! SALAD: 1 pound fresh asparagus 1 (16-17 ounce) package corkscrew noodles 2 C grape tomatoes 1/2 C red onion, sliced 2 C marinated artichoke hearts, chopped …
From jamiecooksitup.net


ASPARAGUS WITH YOGURT DRESSING - APPETIZERS - NEW YORK MAGAZINE
Bring a large pot of salted water to a boil. (1) Trim the asparagus spears, and blanch them for 1 minute. Drain and reserve 4 spears. (2) Shock the remaining asparagus in a …
From nymag.com


ASPARAGUS, TOMATO AND FETA SALAD WITH BALSAMIC VINAIGRETTE
Set aside. Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes. Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. Transfer to a bowl with tomatoes and walnuts.
From cookingclassy.com


WHITE ASPARAGUS SALAD WITH CREAMY TOMATO DRESSING RECIPE
Season with salt and pepper. Advertisement. Step 2. In a large saucepan of boiling salted water, cook the green beans until tender, 4 minutes. Drain and let cool to room temperature, then drizzle ...
From foodandwine.com


ROASTED ASPARAGUS & TOMATO PENNE SALAD & GOAT CHEESE RECIPE
Preheat oven to 400°. Advertisement. Step 2. Cook pasta according to package directions, omitting salt and fat; drain and set aside. Step 3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with …
From myrecipes.com


CHERRY TOMATO AND ASPARAGUS SALAD RECIPE -SUNSET MAGAZINE
1. Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water. 2. Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing. 3. Note: Nutritional analysis is per serving. …
From sunset.com


ASPARAGUS SALAD WITH TOMATO AND MOZZARELLA | LIL' LUNA
2018-03-22 Cut off bottoms of asparagus spears. Cut into thirds and boil for 5-7 minutes. Drain asparagus and place in a bowl of ice water to keep asparagus from cooking more. Cut cherry tomatoes in half. Cut string cheese. In a large bowl, place cherry tomatoes, asparagus and string cheese pieces. Pour dressing over the top.
From lilluna.com


TOMATO ASPARAGUS SALAD WITH LOW FAT CHEESE-YOGURT DRESSING
Cut asparagus into 1 1/2 inch pieces. Microwave for approximately 5 minutes or until just cooked but still crisp. In a medium bowl, combine the asparagus, tomatoes, onions and set aside. In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated.
From fitness.com


EASY ASPARAGUS SALAD WITH TOMATOES AND BASIL RECIPE - ELANA'S …
2021-07-28 1 pound asparagus, cut into 1 inch pieces, trim off fibrous ends. 1 cup grape tomatoes, halved. 1 ripe avocado, cut into cubes. 1 cup sliced basil leaves. ¼ cup olive oil. 2 teaspoons lemon juice. 2 teaspoons dijon mustard. ½ teaspoon celtic sea salt. ½ teaspoon ground black pepper.
From elanaspantry.com


TOMATO ASPARAGUS SALAD WITH LOW FAT CHEESE-YOGURT DRESSING
Fantastic low fat, low cholesterol salad. Great as a side salad with any tasty fish dish! Ingredients. 12 spears of fresh asparagus 1 tomato, chopped 2 tablespoons thinly sliced green onion 3 tablespoons nonfat plain yogurt 1 tablespoon grated Parmesan cheese 1 teaspoon prepared mustard 10 leaves lettuce
From fitness.com


STEAK AND ASPARAGUS SALAD WITH GREEK YOGURT DRESSING | HEALTHY …
2015-05-04 Slice radishes and spring onions (white and light green parts) thinly and add them as well. Crumble goat cheese. To prepare the dressing, blend together Greek yogurt, water, the juice of a lime, parsley, and agave nectar. Toss the salad with about half of the dressing to begin with. Slice the steak thinly, across the grain.
From uprootkitchen.com


RECIPE OF THE WEEK: ASPARAGUS SALAD WITH YOGURT DRESSING
2007-06-13 Asparagus is in season now; why not pick some up at your local market and toss with yogurt, herbs, and cherry tomatoes to make this salad? One serving of the low-calorie, low-carbohydrate dish supplies two servings of vegetables. Click here for the recipe. And remember that hundreds of additional recipes are always available in our recipes ...
From diabetesselfmanagement.com


ASPARAGUS SALAD - 40 APRONS
2020-06-08 Instructions. Add water and asparagus to a large skillet and cover with a lid. Heat over medium-high heat for about 3 minutes or until asparagus is bright green and fork-tender. Immediately remove from heat and drain the hot water. Fill the skillet up with cold water and add ice to quickly stop the cooking process.
From 40aprons.com


ASPARAGUS AND TOMATO SALAD - BIGOVEN.COM
This salad takes no more than 10 minutes to prepare. It's very simple, but that's the beauty of it. - Asparagus and Tomato Salad
From bigoven.com


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