Asparagus Tomato Salad With Dressing Recipes

FRESH ASPARAGUS, TOMATO, AND FETA SALAD

Steps:

• Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

PASTA SALAD WITH ASPARAGUS, CORN AND SUN-DRIED TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
• Add the asparagus, corn and sun-dried tomatoes to the bowl with the pasta.
• Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

ASPARAGUS SALAD WITH SOY-MUSTARD DRESSING

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.

FRESH ASPARAGUS-TOMATO SALAD

Steps:

• In a large bowl combine salad greens, asparagus, tomatoes and basil.
• For vinaigrette, in a small screw-top jar combine vinegar, oil, honey, salt and pepper. Cover and shake well.
• Pour vinaigrette over greens mixture; toss gently to coat. Sprinkle with cheese and nuts.

ASPARAGUS & TOMATO SALAD

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-TOMATO SALAD WITH DRESSING

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.

ASPARAGUS AND MOZZARELLA SALAD

Steps:

• Simmer the asparagus until just cooked through. Rinse them under cold water to stop the cooking process. Drain, pat dry and cut the spears, on the diagonal, into 1inch long pieces; set aside.
• Make a dressing of olive oil, vinegar, mustard and garlic and season to taste with salt and pepper. Combine the asparagus and mozzarella and lightly dress with half of the dressing.
• Alternate rounds of tomato and salami on the outside of each dinner plate; center asparagus and mozzarella mixture in the middle; drizzle remaining dressing over the tomatoes and salami. Garnish asparagus and mozzarella with roasted peppers.

ASPARAGUS WITH TOMATO VINAIGRETTE

Steps:

• Cook asparagus in large pot of boiling salted water until just tender, about 5 minutes. Drain. Refresh under cold running water and drain thoroughly. Arrange asparagus on large platter. Cover and refrigerate until cold.
• Whisk oil and vinegar to blend in small bowl. Add tomato, bell pepper, green onion and parsley. Season with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature.)
• Spoon half of vinaigrette over asparagus. Garnish with egg. Pass remaining dressing separately.

ASPARAGUS AVOCADO TOMATO SALAD

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~.

ASPARAGUS & TOMATO SALAD WITH FETA RECIPE - (4.5/5)

Steps:

• Mix all ingredients for vinaigrette and refrigerate until serving. Clean asparagus - toss asparagus, bread cubes and tomatoes with olive oil, salt and pepper. Grill or roast until browned. Arrange on platter and top with vinaigrette, feta and chives.

WARM ASPARAGUS SALAD WITH TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
• Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.

ASPARAGUS TOMATO SALAD

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.

ASPARAGUS AND TOMATO PASTA SALAD

Steps:

• Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain.
• In tightly covered container, shake oil, vinegar, mustard and garlic salt.
• In large bowl, toss pasta, asparagus, bell pepper, tomatoes and oil mixture. Cover and refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.