Asparagus Red Pepper Spinach Salad Recipes

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WARM ASPARAGUS SPINACH SALAD



Warm Asparagus Spinach Salad image

Spinach, cashews and pasta are mixed with roasted asparagus in this delightful spring salad. The mixture is topped with a light vinaigrette, seasoned with soy sauce and sprinkled with Parmesan cheese. I've used this recipe many times. -Kathleen Lucas Trumbull, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14-16 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup olive oil, divided
1/4 teaspoon salt
1-1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons reduced-sodium soy sauce
1 package (6 ounces) fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.

Nutrition Facts : Calories 299 calories, Fat 14g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 263mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

ASPARAGUS PEPPER SALAD



Asparagus Pepper Salad image

I made up this recipe when I needed a last-minute potluck dish and I had a lot of asparagus on hand. This salad went over so well that I serve it again and again. No one seems to get tired of it. -Beverly Scalise of Bend, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 5

10 cups water
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup each chopped green, sweet red and yellow pepper
2 green onions (white portion only), thinly sliced
1/3 cup reduced-fat raspberry salad dressing

Steps:

  • In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a bowl, combine the peppers, onions and asparagus. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 3-4 hours before serving.

Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ASPARAGUS WITH ROASTED RED PEPPERS



Asparagus with Roasted Red Peppers image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

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 AND RED PEPPER WITH BALSAMIC VINEGAR



Asparagus and Red Pepper with Balsamic Vinegar image

A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.

Provided by Patrick

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 2

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
½ bunch fresh asparagus, trimmed
1 red onion, sliced
1 red bell pepper, sliced
salt to taste
1 tablespoon balsamic vinegar
¼ cup Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon toasted pine nuts

Steps:

  • Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 16.4 g, Cholesterol 24.1 mg, Fat 20.2 g, Fiber 5.2 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 203.4 mg, Sugar 8.2 g

ASPARAGUS, SPINACH, AND CRISPED-PROSCIUTTO SALAD



Asparagus, Spinach, and Crisped-Prosciutto Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 12

2 ounces thinly sliced prosciutto, torn into 3-inch pieces
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 bunch (about 6 ounces) asparagus, trimmed
1/2 cup shelled fresh peas
4 baby creamer potatoes (about 5 ounces), cut into 1/4-inch slices
3 tablespoons buttermilk
1/4 cup mayonnaise
2 tablespoons finely chopped shallot
1 tablespoon fresh lemon juice
1/4 cup packed fresh tarragon leaves
2 cups packed baby spinach (about 2 1/2 ounces)

Steps:

  • Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a rimmed baking sheet and brush with oil. Bake until crisp and deep golden, about 9 minutes. Let cool on a paper-towel-lined plate.
  • Meanwhile, bring a medium pot of generously salted water to a boil. Add asparagus and cook until just tender, 1 to 2 minutes. Transfer to a bowl of ice water to stop the cooking; drain, then cut into 2-inch pieces on the bias. Add peas to water and cook until just tender and bright green, 3 to 4 minutes. Transfer to ice water to stop the cooking; drain. Add potatoes to water and cook until just tender, 6 to 8 minutes. Drain and let cool slightly.
  • Whisk together buttermilk, mayonnaise, shallot, and lemon juice in a bowl. Season with salt and pepper. Combine asparagus, peas, potatoes, tarragon, and spinach in a large bowl. Season with salt and pepper. Divide among 4 plates and top with crisped prosciutto. Drizzle with 2 tablespoons dressing and serve with remaining dressing on the side.

ASPARAGUS-PEPPER STIR-FRY



Asparagus-Pepper Stir-Fry image

This colorful vegetable stir-fry is high in vitamins A and C, and it's so easy to make.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

1 lb fresh asparagus spears
1 teaspoon canola oil
1 medium red, yellow or orange bell pepper, cut into 3/4-inch pieces
2 cloves garlic, finely chopped
1 tablespoon orange juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger

Steps:

  • Break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
  • In 10-inch nonstick skillet or wok, heat oil over medium heat. Add asparagus, bell pepper and garlic; cook 3 to 4 minutes or until crisp-tender, stirring constantly.
  • In small bowl, mix orange juice, soy sauce and ginger until blended; stir into asparagus mixture. Cook and stir 15 to 30 seconds or until vegetables are coated.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 3 g, TransFat 0 g

SUPER EASY SPINACH AND RED PEPPER SALAD



Super Easy Spinach and Red Pepper Salad image

This is a delicious salad that takes no time at all to prepare, and it goes with almost any entree.

Provided by CANDUS_P

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 5

1 (6 ounce) package baby spinach
1 red bell pepper, chopped
½ cup grated Parmesan cheese
¼ cup olive oil
¼ cup rice vinegar

Steps:

  • In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
  • In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 2.6 g, Cholesterol 7.3 mg, Fat 11.6 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 150.5 mg, Sugar 1 g

ASPARAGUS, RED PEPPER, & SPINACH SALAD



Asparagus, Red Pepper, & Spinach Salad image

Make and share this Asparagus, Red Pepper, & Spinach Salad recipe from Food.com.

Provided by Chef mariajane

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons extra virgin olive oil
1 red bell pepper, cut in 1 x 1/4 nch strips
1 lb asparagus, trimmed of tough ends and cut on the diagonal into 1-inch pieces
1 medum shallot, sliced thin (about 1/4 cup)
1 tablespoon sherry wine vinegar
1 teaspoon sherry wine vinegar
1 medium garlic clove, minced
1 (6 ounce) bag Baby Spinach
4 ounces goat cheese, cut into small chunks
salt & fresh ground pepper

Steps:

  • Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoons salt and 1/8 teaspoons pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool, 5 minutes.
  • Meanwhile, whisk remainng 4 tablespoons oil, vinegar, 1/4 teaspoons salt and 1/8 teaspoons pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.

Nutrition Facts : Calories 329.4, Fat 29.2, SaturatedFat 8.8, Cholesterol 22.4, Sodium 197.3, Carbohydrate 9.8, Fiber 3.8, Sugar 3.6, Protein 10.5

ASPARAGUS WITH RED PEPPER SAUCE



Asparagus With Red Pepper Sauce image

Provided by Moira Hodgson

Categories     appetizer, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 medium red or yellow bell peppers, cored and seeded
1 small onion
1 clove garlic, crushed
1 small piece fresh or dried hot pepper
1 tablespoon walnut oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 1/4 pounds trimmed asparagus
1/2 pound yellow bell pepper, peeled, cored, and seeded, cut into 1/4-inch dice
Freshly ground pepper

Steps:

  • Coarsely chop the bell peppers and onion. Place them in a heavy pot with the rest of the ingredients except the asparagus and the remaining yellow bell pepper. Simmer, covered, over low heat for 30 minutes. The mixture should be very soft. Uncover and let it cool to room temperature.
  • Put the cooled mixture into a food processor or blender and puree until smooth. Then press the sauce through a fine sieve to eliminate bits of skin.
  • Heat boiling water in the bottom of a steamer. Put the asparagus in the steamer basket, cover, and cook until done, about three minutes.
  • Spoon some red pepper puree on each of four salad plates. Arrange the asparagus neatly on top. Garnish each plate with the diced pepper and a few grindings of black pepper.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 4 grams

SPINACH AND ROASTED RED PEPPER SALAD



Spinach and Roasted Red Pepper Salad image

Categories     Salad     Leafy Green     Pepper     Vegetarian     Quick & Easy     Dinner     Lunch     Spinach     Winter     Healthy     Potluck     Gourmet

Yield Serves 6

Number Of Ingredients 6

4 red bell peppers
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
1/2 pound fresh baby spinach (about 8 cups packed)

Steps:

  • Quick-roast and peel pepper . Cut roasted peppers into 1/2-inch-wide strips. In a small bowl whisk together honey, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper. Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.
  • In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.

ASPARAGUS WITH ROASTED RED PEPPER SALSA



Asparagus With Roasted Red Pepper Salsa image

Provided by Marian Burros

Categories     easy, quick, weekday, salads and dressings, appetizer, side dish

Time 10m

Yield 3 servings

Number Of Ingredients 7

1 1/2 pounds asparagus
10 roasted red peppers
1 to 2 tiny hot red peppers
1 medium clove garlic
1/2 cup chopped red onion
1 bunch cilantro to yield 3/4 cup chopped
2 teaspoons lime juice

Steps:

  • Wash and trim asparagus by breaking off stem at tough part. Steam asparagus for 3 to 7 minutes, depending on stalk thickness.
  • Rinse and julienne the red peppers. Wash, seed and mince the hot peppers. Mince the garlic, and chop onion. Wash, dry and chop cilantro. Combine all these ingredients, and then add 2 teaspoons lime juice. Stir well.
  • When asparagus is cooked, drain and mix with red pepper salsa.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 1 gram, Fiber 10 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 19 grams

SAUTEED ASPARAGUS WITH RED BELL PEPPER AND ONIONS



Sauteed Asparagus With Red Bell Pepper and Onions image

Make and share this Sauteed Asparagus With Red Bell Pepper and Onions recipe from Food.com.

Provided by rasoiyo

Categories     Onions

Time 12m

Yield 2 serving(s)

Number Of Ingredients 8

1 bunch asparagus
1/2 large red bell pepper
1/4 red onion
2 tablespoons olive oil
1/4 teaspoon freshly grated black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon parmesan cheese
salt

Steps:

  • Wash asparagus and discard ends, cut into half.
  • Cut Red Bell Pepper and Red Onion length wise.
  • Heat Olive oil in the pan, Add Asparagus, Red Bell Pepper, Red Onion. Stir couple times until Asparagus are tender.
  • Add crushed Red Pepper and grated Black Pepper and Salt.
  • Cook for couple more minutes.
  • Serve on the plate, sprinkle Parmesan Cheese.

Nutrition Facts : Calories 193.2, Fat 14.3, SaturatedFat 2.1, Cholesterol 0.4, Sodium 42.6, Carbohydrate 13.9, Fiber 6, Sugar 5.5, Protein 6.5

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