ROASTED ASPARAGUS SALAD WITH FETA CHEESE
I was trying to come up with a flavorful salad that did not need dressing.
Provided by pbutler
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
- Bake in the preheated oven until asparagus are tender, about 20 minutes.
- Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 9.2 g, Cholesterol 28 mg, Fat 13.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 372 mg, Sugar 5 g
GREEK ASPARAGUS SALAD
Asparagus is one of my favorite spring vegetables, but my family gets bored with it. So I developed a tasty variation of my favorite beet salad using asparagus instead. My husband gave this yummy asparagus salad rave reviews. -Kriss Erickson, Everett, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10 minutes., Meanwhile, place asparagus on a 15-in. x 10-in. x 1-in. baking pan. Drizzle with remaining oil; toss to coat. Bake at 425° for 20-25 minutes or until tender, turning once., Squeeze softened garlic into a small bowl; mash slightly. Stir in the asparagus, onion, olives and vinaigrette; toss to coat. Sprinkle with feta before serving.
Nutrition Facts : Calories 128 calories, Fat 9g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 328mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
GREEK-STYLE GRILLED ASPARAGUS SALAD WITH TOMATOES AND FETA
This asparagus salad is quick to make, visually beautiful, and fabulously delicious. Enjoy it as a side dish or as a light meal with some good crusty bread.
Provided by Kimberly Killebrew
Categories Side
Time 18m
Yield 4
Number Of Ingredients 15
Steps:
- Turn the oven on to "Broil".
- Spread the asparagus out on a lined baking sheet and drizzle with the olive oil, then sprinkle with a little salt and freshly ground black pepper. Toss to coat and spread the asparagus out in a single layer. Roast for 6-8 minutes (depending on thickness) or until the asparagus is lightly browned, tossing once or twice. Remove from oven and set aside to cool. Once cooled, transfer to a cutting board and cut into 1-inch pieces.
- Place the asparagus, red onion and cherry tomatoes in a large mixing bowl.
- To prepare the vinaigrette, combine all ingredients and shake until emulsified.
- Pour the vinaigrette over the vegetables and gently toss to combine. Add the Feta cheese and very carefully stir to combine. Let sit for at least 30 minutes before serving. If serving later, refrigerate. Best served at room temperature.
- Serve as a side dish or as a light meal with some good crusty bread.
GREEK ASPARAGUS SALAD
This is such a yummy salad, especially in the summer! It will keep several days in the refig. and seems to get better and better. After trying one something like this at a restaurant, I came home and tried to duplicate it with a few more ingredients!
Provided by Marty Hugo
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash and trim asparagus,disgarding the tough ends.
- Cut each spear into 3 pieces.
- Bring a large pot of water to a boil and cook asparagus about 2 minutes.
- Drain and rince in cool water to stop the cooking.
- Combine the asparagus, pepper strips, artichokes, parsley and Feta in a large bowl.
- Mix all of the dressing ingredients together and whisk to blend.
- Pour over asparagus mixture & toss.
- Chill several hours.
Nutrition Facts : Calories 206.5, Fat 18, SaturatedFat 4.8, Cholesterol 16.7, Sodium 831.4, Carbohydrate 8.1, Fiber 3, Sugar 2.6, Protein 6
ROASTED ASPARAGUS PASTA SALAD
Provided by Patrick and Gina Neely : Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
- Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
- In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
- Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.
GREEK SALAD
Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.
Provided by Ina Garten
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
ASPARAGUS, GREEN ONION, CUCUMBER, AND HERB SALAD
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
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.
MARINATED ASPARAGUS SALAD
A no-fuss side dish is great when entertaining. The asparagus is cooked and chilled in advance, then stands at room temperature in the marinade while I visit and prepare the rest of the meal. -Janice Connelley, Spring Creek, Nevada
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.
Nutrition Facts : Calories 164 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
ASPARAGUS SALAD, JAPANESE-STYLE
Here, ribbons of raw asparagus are simply dressed with a nutty vinaigrette of toasted sesame seeds, sesame oil and rice vinegar.
Provided by Mark Bittman
Categories salads and dressings, appetizer, side dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
- Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds. Combine ribbons, sliced rounds and tips in a bowl.
- Toast the sesame seeds in a small dry skillet over medium-heat, shaking occasionally until they color and begin to pop, but remove from heat before they burn. Combine the seeds with sesame oil, rice vinegar, salt and pepper in a small bowl. Taste and adjust as necessary. Spoon over the asparagus and toss gently.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 477 milligrams, Sugar 4 grams
GREEK SALAD
Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish
Time 15m
Yield Serves 4 as a side - easily doubled for main course
Number Of Ingredients 7
Steps:
- Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
- Lightly season, then serve with crusty bread to mop up all of the juices.
Nutrition Facts : Calories 270 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.64 milligram of sodium
GREEK SHEET PAN SALMON AND ASPARAGUS
This Greek-inspired one-pan meal is simple to make and perfect for busy weeknights. Guests will love this too! Serve with a side of rice, if desired. I prefer to use thick center-cut pieces of salmon, as they tend to remain more moist.
Provided by France C
Categories Sheet Pan Dinners
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut salmon into 4 even pieces and place in the middle of the prepared sheet pan. Sprinkle with garlic salt. Scatter asparagus around salmon.
- Stir together olive oil, lemon juice, and Greek seasoning in a small bowl. Combine feta cheese and olives in a second bowl.
- Brush half the oil mixture over salmon and drizzle the remainder over the asparagus.
- Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes, depending on thickness of the salmon. Sprinkle salmon with feta mixture during the last 5 minutes of cooking.
Nutrition Facts : Calories 475.6 calories, Carbohydrate 6.6 g, Cholesterol 114.5 mg, Fat 32.6 g, Fiber 2.6 g, Protein 38.8 g, SaturatedFat 7.6 g, Sodium 778.9 mg
ROASTED ASPARAGUS WITH FETA
Make and share this Roasted Asparagus with Feta recipe from Food.com.
Provided by PalatablePastime
Categories Cheese
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F.
- Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
- Bend asparagus gently until it breaks at a natural point and discard ends.
- Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
- Season asparagus with salt and pepper.
- Sprinkle asparagus with crumbled feta cheese.
- Roast at 400F for 12 minutes or until cooked to your liking.
- Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
- Serve hot.
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