Asparagus Green Onion Cucumber And Herb Salad Recipes

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ASPARAGUS, PECORINO AND RED ONION SALAD



Asparagus, Pecorino and Red Onion Salad image

Provided by Anne Burrell

Categories     appetizer

Time 1h8m

Yield 6 to 8 servings

Number Of Ingredients 6

1 bunch pencil asparagus, tough bottom stems removed
1 small red onion, finely diced
1 cup coarsely grated aged pecorino
1/2 cup red wine vinegar
Extra-virgin olive oil
Kosher salt

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



Asparagus, Green Onion, Cucumber, and Herb Salad image

Provided by Scott Peacock

Categories     Salad     Onion     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Mint     Asparagus     Cucumber     Healthy     Low Cholesterol     Tarragon     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 16

Dressing:
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Salad:
3 pounds medium asparagus, trimmed
4 cups thinly sliced green onions
3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh tarragon

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



Grandma's Cucumber and Onion Salad image

Both of my grandmothers made this salad every summer when their gardens produced baskets of cucumbers. It's a cool, fresh side dish for any meal. One of my grandmas omitted the green pepper and the celery seed. She also put ice in it to chill it quickly and cut the vinegar taste.

Provided by KBOVER

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 30m

Yield 14

Number Of Ingredients 8

7 cups sliced cucumbers
salt as needed
1 cup sliced onions
1 cup sliced green bell pepper
2 cups white sugar
1 cup white vinegar
1 tablespoon celery seed
2 teaspoons salt, or to taste

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.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 32.9 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.8 g, Sodium 335.1 mg, Sugar 30.5 g

ASPARAGUS GREEN ONION SAUTé



Asparagus Green Onion Sauté image

Provided by Melissa Roberts

Categories     Side     Vegetarian     Quick & Easy     Asparagus     Green Bean     Spring     Healthy     Vegan     Kosher for Passover     Green Onion/Scallion     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings (side dish)

Number Of Ingredients 4

2 pounds asparagus, tough ends discarded and halved crosswise at a sharp diagonal
1/2 pound string beans, tops trimmed and halved crosswise at a sharp diagonal
1 bunch scallions (about 8)
2 tablespoons extra virgin olive oil

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



Green Bean and Asparagus Salad image

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

1 pound fresh green beans, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1 pound fresh asparagus, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
½ red onion, chopped
2 cups cherry tomatoes, halved
¼ cup chopped fresh parsley
kosher salt to taste
ground black pepper to taste
1 tablespoon extra-virgin olive oil, or as desired

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

RICE, ASPARAGUS AND CUCUMBER SALAD



Rice, Asparagus and Cucumber Salad image

This is a tasty rice salad with lots of fresh green veggies.

Provided by Barrett

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12

1 ¾ cups water
1 cup long-grain white rice
1 pound thin asparagus spears, trimmed and cut into 1 inch
1 ½ cups English cucumber - peeled, seeded and chopped
3 green onions, chopped
2 tablespoons Dijon mustard
1 tablespoon white sugar
1 tablespoon white wine vinegar
½ teaspoon dry mustard
2 ½ tablespoons vegetable oil
¼ cup chopped fresh dill weed
4 heads butter lettuce

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.

Nutrition Facts : Calories 214 calories, Carbohydrate 34.7 g, Fat 6.4 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 136.4 mg, Sugar 4.7 g

QUINOA, ASPARAGUS, AND FETA SALAD



Quinoa, Asparagus, and Feta Salad image

A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.

Provided by AnnInLondon

Categories     Salad     Grains     Quinoa Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 16

1 ½ cups water
¾ cup quinoa
¼ teaspoon salt
1 bunch fresh asparagus, trimmed and cut into 1 1/2-inch pieces
4 ounces crumbled feta cheese
⅓ cup toasted slivered almonds
2 green onions, thinly sliced, or to taste
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 lemon, zested
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 clove garlic, minced
1 ½ teaspoons Dijon mustard
freshly ground black pepper to taste

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.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 23.4 g, Cholesterol 16.8 mg, Fat 13 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 3.8 g, Sodium 346.1 mg, Sugar 5.7 g

HERB-VINAIGRETTE POTATO SALAD



Herb-Vinaigrette Potato Salad image

This is a great way to celebrate early produce from the garden. To add some more crunch, sprinkle with croutons. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 12

3 pounds small red potatoes, quartered
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 cups sliced radishes
6 green onions, sliced
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
VINAIGRETTE:
3/4 cup olive oil
1/4 cup champagne vinegar or white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

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.

Nutrition Facts : Calories 213 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS, GREEN BEAN, AND HEARTS OF PALM SALAD



Asparagus, Green Bean, and Hearts of Palm Salad image

This delicious recipe is courtesy of Alexis Stewart.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1/4 cup white-wine vinegar
1/4 cup vegetable oil
3 tablespoons sugar
2 teaspoons chopped fresh dill leaves
Coarse salt and freshly ground black pepper
3 medium cucumbers, peeled, seeded, and sliced crosswise
1 small onion, thinly sliced
1 1/2 pounds asparagus, trimmed and cut into 1/2-inch pieces
1/2 pound green beans, trimmed and cut into 1/2-inch pieces
1 (7- or 8-ounce) can hearts of palm, rinsed, drained, and cut into 1/2-inch pieces
2 medium vine-ripened tomatoes, seeded and cut into 1/2-inch pieces
1/2 small head iceberg lettuce, thinly sliced

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



Radish Asparagus Salad image

Lemon zest and mustard in the dressing add the perfect punch to crisp asparagus and crunchy radishes in this fresh spring salad. My family loves it! -Nancy Latulippe, Simcoe, Ontario

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
7 radishes, thinly sliced
2 tablespoons sesame seeds
DRESSING:
2 tablespoons olive oil
2 tablespoons thinly sliced green onion
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon grated lemon zest
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ASPARAGUS AND GREEN BEAN SALAD WITH HERB DIJON DRESSING



Asparagus and Green Bean Salad with Herb Dijon Dressing image

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

3 tablespoons balsamic vinegar
1 shallot, brunoise
1 tablespoon Dijon mustard
1 tablespoon basil, chopped
1 teaspoon tarragon, chopped
1/2 cup olive oil
12 green beans, trimmed
6 asparagus spears, trimmed
4 cups packed baby greens
3/4 cup cherry tomatoes, halved
1/2 cup blue cheese, crumbled
salt and pepper

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



Cucumber and Asparagus Salad image

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

Provided by donair

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 3

10 asparagus spears
1/2 English cucumber
4 medium basil leaves

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.

Nutrition Facts : Calories 29.1, Fat 0.3, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 6, Fiber 2.1, Sugar 2.2, Protein 2.4

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LEMONY CUCUMBER-AND-HERB PASTA SALAD RECIPE | REAL SIMPLE
Step 1. Cook pasta in a large pot of boiling salted water according to package directions for al dente. Drain and spread on a rimmed baking sheet. Toss with 2 tablespoons oil and set aside. Advertisement. Step 2. Whisk mustard, lemon zest and juice, garlic, salt, black pepper, and crushed red pepper in a large bowl.
From realsimple.com


CHICKPEA SALAD - BETTER HOMES & GARDENS
½ of a large cucumber, peeled, quartered, and sliced (about 1 cup) 1 cup chopped green sweet pepper; 1 cup snipped fresh cilantro; ¼ cup finely chopped onion; ¼ cup olive oil; 3 tablespoons red wine vinegar; 1 teaspoon coarse kosher salt; 1 clove garlic, minced; ⅛ teaspoon sugar; Torn mixed salad greens (optional) Lemon wedges (optional)
From bhg.com


BRIGHT SPRING SALAD RECIPE - LOVE AND LEMONS
Instructions. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.
From loveandlemons.com


CUCUMBER AND ONION SALAD RECIPE - THE GRACIOUS PANTRY
Instructions. Prepare all ingredients and mix them together in a small to medium mixing bowl. Adjust ingredients to your taste. Lower fat options include replacing the mayo with Greek yogurt and a dash of balsamic vinegar. Then salt to taste if needed.
From thegraciouspantry.com


ASPARAGUS FRITTERS WITH HERB SALAD - FOOD & HOME MAGAZINE
2022-03-07 Drain and refresh in a bowl of iced water. Drain again and cut into 1cm pieces. COMBINE flour, buttermilk, egg, 1⁄2 cup of shredded mint, asparagus and half the green onion in a bowl and mix until combined. Season well. HEAT 1 tbsp of the vegetable oil in a frying pan over medium heat. SPOON 1 tbsp of batter into a pan; cook in batches, for 1 ...
From foodandhome.co.za


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