Balsamic Asparagus Tomato Salad Recipes

WW BALSAMIC ASPARAGUS AND CHERRY TOMATO SALAD

Steps:

• Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
• Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
• Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes.
• Sprinkle with Parmesan cheese.

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.

BALSAMIC ASPARAGUS SALAD

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

FRESH BALSAMIC ASPARAGUS SALAD

Steps:

• Trim the asparagus (keeping the darker green and less fibrous parts) and cut into 1-inch pieces.
• Thinly slice the mushrooms.
• Simmer the asparagus in 1/2 cup of water with a pinch of salt until it is tender (about 10-13 minutes).
• While the asparagus is simmering, whisk the lemon juice, vinegar, Dijon mustard, and garlic together.
• Gradually add the olive oil and then the black pepper.
• Once you have drained the asparagus and let it cool, gently toss it with half of the dressing to coat it well.
• Toss the remaining dressing with the basil and the mushrooms, and sprinkle the mixture over the asparagus.
• Season to taste with salt, garnish with freshly grated Parmesan or Mizithra cheese, and serve.