Asparagus Green Onion Cucumber And Herb Salad Recipes

ASPARAGUS, PECORINO AND RED ONION SALAD

Steps:

• Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
• It is best to do this about an hour or so in advance to let the flavors "marry".
• Semplice!

ASPARAGUS, GREEN ONION, CUCUMBER, AND HERB SALAD

Steps:

• For dressing:
• Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
• DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing.
• For salad:
• Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
• Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
• Arrange asparagus on platter. Spoon cucumber mixture over and serve.

GRANDMA'S CUCUMBER AND ONION SALAD

Steps:

• Place cucumber slices in a colander and liberally sprinkle salt over cucumbers; set aside until water starts to release from cucumbers, about 15 minutes. Drain and rinse cucumbers.
• Mix cucumbers, onions, and green bell pepper together in a bowl.
• Whisk sugar, vinegar, celery seed, and 2 teaspoons salt together in a bowl until dressing is smooth; pour over cucumber mixture and stir until evenly coated.

ASPARAGUS GREEN ONION SAUTé

Steps:

• Bring a 5- to 6-quart pot of water seasoned with 1 tablespoon kosher salt to a boil. Cook asparagus and string beans until just tender, 5 to 6 minutes. Drain, then transfer in a single layer to paper or kitchen towels to dry.
• Separate white parts from green parts of scallions. Halve whites lengthwise. Halve green parts lengthwise and again in half crosswise. You should have approximately 3-inch pieces.
• Heat oil in a large, heavy skillet over medium-high heat until oil shimmers. Add white parts of scallions and sauté until they just begin to wilt and turn golden, about 2 minutes.
• Add asparagus, green beans, and 1/4 teaspoon salt and sauté to heat through, 1 minute. Add green parts of scallions and continue to sauté until they just begin to wilt, about 1 minute more. Adjust seasoning if necessary and serve with a fresh grind of black pepper.

GREEN BEAN AND ASPARAGUS SALAD

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.

RICE, ASPARAGUS AND CUCUMBER SALAD

Steps:

• In a medium saucepan, bring 1 3/4 cups water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
• Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1-inch pieces. Add asparagus, cucumber and green onions to rice.
• Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
• Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.

QUINOA, ASPARAGUS, AND FETA SALAD

Steps:

• Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
• Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
• Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

HERB-VINAIGRETTE POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.

ASPARAGUS, GREEN BEAN, AND HEARTS OF PALM SALAD

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.

RADISH ASPARAGUS SALAD

Steps:

• In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Transfer to a large bowl; add radishes and sesame seeds. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat.

ASPARAGUS AND GREEN BEAN SALAD WITH HERB DIJON DRESSING

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.

CUCUMBER AND ASPARAGUS SALAD

Steps:

• Take the woody end off of the asparagus and blanch until bright green. Once done put into ice bath for 5 minutes. Then take asparagus and put on paper towel to dry.
• Take the cucumber and peel. (You can leave the peel on if you perfer) cut into slices then cut into halves.
• Take the basil and roll the leaves up and cut.
• Put everything in the bowl and mix.