Asparagus Chopped Salad With Meyer Lemon Dressing Recipes

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ASPARAGUS SALAD WITH LEMON VINAIGRETTE



Asparagus Salad with Lemon Vinaigrette image

This fresh asparagus salad is one of my favorites and I can't wait to show you how to make it. With lemon vinaigrette dressing drizzled on top this salad has a light and flavorful crisp crunch in every bite.

Provided by Alyssa Rivers

Categories     Dinner     Main Course     Salad     Side Dish

Time 15m

Number Of Ingredients 11

1 bunch asparagus (cut into thirds)
3 cups spinach
1/2 cup radish (sliced)
1 cup cherry tomatoes (sliced in half)
1/2 cup peas
1/2 red onion (sliced)
1/4 cup feta cheese
1/4 cup olive oil
juice of one lemon
2 Tablespoons apple cider vinegar
salt and pepper

Steps:

  • In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water.
  • In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.
  • In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
  • Pour the desired amount of dressing over the salad and mix together.

Nutrition Facts : Calories 90 kcal, Carbohydrate 4 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 67 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

ASPARAGUS WITH MEYER LEMON BREADCRUMBS



Asparagus with Meyer Lemon Breadcrumbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons butter in a skillet over medium heat. Add 1/2 cup panko and 1 teaspoon chopped thyme and cook, stirring, until browned, 3 to 6 minutes. Remove from the heat and stir in 3 tablespoons grated pecorino, 2 tablespoons chopped chives and 2 teaspoons Meyer lemon zest; season with salt and pepper and set aside. Cook 2 pounds trimmed asparagus in salted boiling water until crisp-tender, 2 to 4 minutes. Drain and toss with 2 tablespoons butter and a pinch each of salt and pepper. Transfer to a platter and top with the panko mixture.

CHOPPED ASPARAGUS SALAD



Chopped Asparagus Salad image

A colorful and flavorful side dish or light meal. The freshest asparagus has heads that are tightly closed, not feathery.

Provided by Queen of Everything

Categories     Peppers

Time 21m

Yield 4 serving(s)

Number Of Ingredients 14

1 bunch fresh asparagus, cut into bite sized pieces
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/2 cup diced orange bell pepper
1/2 cup diced green bell pepper
1/2 cup diced sweet onion
1/2 pint grape tomatoes, sliced in half
1 garlic clove, smashed and minced fine
1/2 fresh lemon, juice of
1 tablespoon rice wine vinegar
1 tablespoon honey
4 tablespoons extra virgin olive oil
salt
fresh ground black pepper

Steps:

  • In medium-sized bowl, combine garlic, vinegar, lemon juice, honey, salt and pepper.
  • Drizzle in olive oil slowly, while whisking.
  • Drop in peppers, onions and tomatoes as you chop them.
  • Blanch asparagus: boil water, drop asparagus into the water and notice that the color turns a bright green, about 30 seconds, immediately remove asparagus with a slotted spoon to ice water to stop the cooking process.
  • Once asparagus has cooled a bit, add to the other ingredients and toss well.
  • The longer this marinates, the better it tastes.

Nutrition Facts : Calories 182.3, Fat 13.8, SaturatedFat 1.9, Sodium 6.7, Carbohydrate 14.4, Fiber 3.1, Sugar 9.2, Protein 2.4

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