Green Salad With Asparagus And Peas Recipes

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PEA AND ASPARAGUS SALAD



Pea and Asparagus Salad image

Instead of making ribbons, thinly slice your asparagus on a strong bias -- this gives the raw vegetable a crisp-tender bite, and it isn't as stringy.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

1/2 bunch (8 ounces) asparagus
1 1/2 cups shelled English peas, blanched
1/4 cup fresh mint leaves (torn, if large), plus more for serving
1/4 cup chopped toasted almonds, plus more for serving
2 tablespoons extra-virgin olive oil
2 tablespoons rice-wine vinegar
Kosher salt and freshly ground pepper

Steps:

  • Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.

SPRING PEA SALAD WITH STRAWBERRIES



Spring Pea Salad with Strawberries image

As delicious as it is beautiful, this spring pea salad recipe is a potluck or dinner party stunner. Assemble the salad and dress just before serving--or serve the dressing next to the salad for people to drizzle. The tangy champagne vinaigrette balances the grassy sweetness of the peas and fruity pop of the berries.

Provided by EatingWell Test Kitchen

Categories     Healthy Snap Pea Recipes

Time 20m

Number Of Ingredients 11

8 cups mixed salad greens
1 cup snow peas and/or snap peas, trimmed
¾ cup sliced strawberries
½ cup shelled fresh peas
¼ cup crumbled feta cheese
¼ cup chopped fresh mint
3 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon ground pepper

Steps:

  • Arrange greens, snow (or snap) peas, strawberries, peas and feta on a serving platter. Whisk mint, oil, vinegar, honey, salt and pepper in a small bowl and drizzle over the salad.

Nutrition Facts : Calories 178.7 calories, Carbohydrate 12.3 g, Cholesterol 8.3 mg, Fat 13 g, Fiber 4.7 g, Protein 4.9 g, SaturatedFat 3 g, Sodium 262.9 mg, Sugar 5.7 g

ASPARAGUS AND PEA SHOOT SALAD



Asparagus and Pea Shoot Salad image

Raw asparagus, peas, and wispy pea shoots are tossed in a creamy, tangy buttermilk dressing laced with tarragon and other herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1/4 cup low-fat buttermilk
2 tablespoons white balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh tarragon
Coarse salt and freshly ground pepper
Coarse salt and freshly ground pepper
3/4 cup fresh shelled peas
1 bunch asparagus (about 1 pound), trimmed and cut on the bias into 2-inch pieces (about 3 1/2 cups)
6 ounces pea shoots, stems trimmed (about 5 cups)

Steps:

  • Make the dressing: Pulse buttermilk, vinegar, oil, chives, parsley, tarragon, and 3/4 teaspoon salt in a blender until emulsified and pale green. Season with pepper.
  • Make the salad: Prepare an ice bath. Bring a medium pot of lightly salted water to a boil. Add peas; blanch until vibrant green, 3 to 4 minutes. Drain in a colander, and transfer to ice bath. Let stand until cool. Drain in colander.
  • Arrange asparagus, pea shoots, and peas on a platter. Drizzle with dressing and toss just before serving. Season with pepper.

GREEN SALAD WITH ASPARAGUS AND PEAS



Green Salad With Asparagus and Peas image

A Scandinavian Vegetarian/Vegan salad from Eating Well Magazine. I have fond memories of simple salads such as these during my travels to Sweden. They recommend you use thin, tender asparagus for this recipe. NOTE: I found the raw asparagus kind of strange for me, so next time I am going to cook it slightly before putting it in the salad.

Provided by januarybride

Categories     Greens

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

2 teaspoons freshly grated lemon zest
1/4 cup lemon juice
1/4 cup canola oil (may sub extra-virgin olive oil)
1 teaspoon sugar (may sub Splenda)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 heads bibb lettuce, torn into bite-size pieces (may sub Boston lettuce)
2 cups very thinly sliced fresh asparagus (I only used 1 cup)
2 cups shelled fresh peas (may sub thawed previously frozen peas, I only used 1 cup)
1 pint grape tomatoes, halved
2 tablespoons minced chives (may sub scallion greens)
1/2 avocado, cubed (optional, but a great addition)

Steps:

  • Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl.
  • Add lettuce, asparagus, peas, tomatoes, chives (or scallion greens), and avocado if using; toss to coat.

ASPARAGUS AND GREEN BEAN SALAD



Asparagus and Green Bean Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Salt
1/2 pound green beans, trimmed of stems
3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle
1/2 red onion, thinly sliced
1 cup flat-leaf parsley, a couple of handfuls
1 lemon, zested and juiced
1/2 cup basil, 12 leaves, a couple of handfuls
1 small clove garlic, cracked from skin
1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
2 plum tomatoes, seeded then thinly sliced lengthwise

Steps:

  • Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
  • Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.

ROASTED ASPARAGUS AND PEAS



Roasted Asparagus and Peas image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 12 servings

Number Of Ingredients 7

3 lemons
2 teaspoons kosher salt
2 pounds asparagus (larger spears), trimmed
Drizzle of olive oil
8 ounces frozen peas
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley

Steps:

  • Zest the lemons and lay out the zest to dry it slightly, about 30 minutes.
  • Preheat the oven to 450 degrees F.
  • Mix the lemon zest with the salt in a small bowl and set aside. Cut 2 of the lemons in half and set aside.
  • Drizzle the asparagus with olive oil on a baking sheet and toss to coat. Roast until the asparagus have some blackened bits, about 10 minutes. Sprinkle the peas all over the asparagus, toss and squeeze on the juice of the 2 cut lemons. Return to the oven for 3 minutes.
  • Serve on a big platter and sprinkle with the lemon salt, basil and parsley before serving.

ALL GREEN SALAD WITH CITRUS VINAIGRETTE



All Green Salad with Citrus Vinaigrette image

Provided by Leah Koenig

Categories     Salad     Passover     Kid-Friendly     Quick & Easy     Basil     Asparagus     Avocado     Cucumber     Sugar Snap Pea     Small Plates

Yield Serves 8

Number Of Ingredients 17

For the vinaigrette:
2 tablespoons finely chopped shallot
2 tablespoons red wine vinegar
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
2 teaspoons honey
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
For the salad:
Kosher salt
2 bunches asparagus (about 1 1/2 pounds), ends trimmed and cut on a diagonal into 1-inch pieces
1 romaine heart, roughly chopped
1 English hothouse cucumber, trimmed, halved lengthwise, and thinly sliced
1 ripe avocado, cut into 1/2-inch cubes
15 basil leaves, torn
1/3 cup torn fresh dill fronds
Freshly ground black pepper

Steps:

  • For the vinaigrette:
  • Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
  • For the salad:
  • Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
  • In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.

CRUNCHY SPRING ICEBERG SALAD



Crunchy Spring Iceberg Salad image

A big plate of greens may feel virtuous, but this one is also luxurious. This is a very green salad, with chunks of crisp iceberg lettuce serving as a bed for briefly blanched peas and asparagus, topped with a cooling-yet-spicy cilantro yogurt. Tearing the iceberg into bite-size chunks makes this an easy-to-eat salad, no knife required. It's particularly great for outdoor dining or for those who need to eat with one hand. (We see you, new parents.) The feta adds lovely hints of tang and saltiness that work well with the herbaceous yogurt. The peas and asparagus bring freshness; you could also use other springtime staples such as snow peas, sugar snap peas or sliced radish. Serve with jammy boiled eggs for something heartier.

Provided by Hetty McKinnon

Categories     weekday, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

Salt and black pepper
2 cups frozen peas
16 to 20 asparagus spears, trimmed and sliced into 1-inch pieces (about 12 ounces)
1 (1½-pound) medium head iceberg lettuce
6 ounces feta, drained and broken into chunks
Handful of cilantro leaves, for serving
1 cup full-fat Greek yogurt
1 cup chopped cilantro (leaves and tender stems from about ½ bunch)
2 tablespoons extra-virgin olive oil
Juice of ½ lemon or lime (1 to 2 tablespoons)
1 garlic clove, peeled and roughly chopped
1 teaspoon kosher salt (such as Diamond Crystal)
1 to 2 jalapeños or serrano chiles, trimmed and roughly chopped

Steps:

  • Prepare the salad: Bring a medium saucepan of salted water to the boil. Add the frozen peas and asparagus, and cook for 1 to 2 minutes until the asparagus and peas are bright green and crisp tender. Drain and run under cold water until they are cold. Leave to drain.
  • Prepare the lettuce: Run a sharp paring knife around the core and gently pull it out. Remove the outer layer of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to dry in a colander. Pat them dry with a clean kitchen towel.
  • Prepare the spicy cilantro yogurt: To a blender or small food processor, add the yogurt, cilantro, olive oil, lemon juice, garlic, salt and 1 jalapeño. Blitz until smooth. (Add a teaspoon of water at a time to get the mixture moving in the blender if necessary.) Taste and add the second jalapeño if you would like it spicier.
  • Serve as one large salad or divide among four individual serving plates: Add the lettuce chunks to the plate, and scatter the asparagus and peas on top and around the lettuce. Spoon the spicy cilantro yogurt all over the vegetables, dot with feta and squeeze the juice from the lemon half over everything. Season with salt and black pepper, and top with a few cilantro leaves.

PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD



Pea, Asparagus And Arugula Chopped Salad image

Provided by Amanda Hesser

Categories     project, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 12

Sea salt
1/2 cup peas
6 spears asparagus, trimmed
1 tablespoon thinly sliced garlic chives, or chives and 1/2 small garlic clove, crushed
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper
3 tablespoons extra virgin olive oil
1 cup roughly chopped baby arugula
2 cups 1/4-inch slices lollo rosso or red leaf lettuce
1 tablespoon chopped tarragon
1 1/2-inch piece daikon radish, sliced into paper thin rounds with a vegetable peeler (cut rounds in half if larger than 1 inch in diameter)

Steps:

  • Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
  • In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
  • In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams

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

ASPARAGUS, GREEN PEA, AND EGG SALAD CROSTINI



Asparagus, Green Pea, and Egg Salad Crostini image

Categories     Salad     Egg     Bake     Asparagus     Pea     Boil

Yield 12 crostini

Number Of Ingredients 8

1/2 multigrain or whole wheat baguette; cut off end on the diagonal and cut 12 more slices 1/3-inch-thick on the bias
3 large Eggland's Best eggs, hard-boiled (can be made 1 to 2 days in advance)
1/2 bunch asparagus, approximately 6 or 7 medium spears; cut off 1 inch at the bottom end, then slice 1/4-inch-thick on the bias. Note, if stalks are wider than a 1/2-inch diameter, cut them in half lengthwise first and then into 1/4-inch-thick diagonal pieces.
1/4 cup plus 2 tablespoons fresh green peas
1/4 cup mayonnaise
1/8 teaspoon sea salt
1/4 teaspoon ground black pepper
24 medium basil leaves plus 12 smaller leaves for garnish

Steps:

  • Preheat oven to 400°F. Arrange baguette slices on a baking sheet. Bake for 10 minutes. Remove from oven and cool baking sheet on rack. Set aside.
  • Spread asparagus pieces on parchment-lined small baking sheet. Bake for 30 minutes. Remove from oven and cool.
  • While asparagus is baking, blanch peas. Fill a small saucepan half full with water. Bring to a boil. Add peas and let cook 1 minute until peas are bright green. Immediately drain peas in a strainer and run cold water over them. Shake off excess water and set aside.
  • To make egg salad: cut hard-boiled eggs in half. Separate egg whites and yolks. Chop egg whites into 1/4-inch pieces and set aside. Put the egg yolks in a small-medium bowl. Add mayonnaise to the egg yolks and mix with a fork until smooth. Add salt and pepper and mix. Add chopped egg whites, peas, and cooled asparagus. Stir.
  • Wash and gently pat dry basil leaves with a cloth or paper towel. To assemble, put 2 medium basil leaves on each baguette toast. Using two small spoons, place 1 to 2 tablespoons egg salad in the middle of the toast on top of the basil so the basil shows at either end. Garnish with smaller basil leaves.
  • These crostini are best made just before serving, but can be made up to 2 hours in advance and kept refrigerated before serving.
  • Tips
  • Substitute frozen peas for fresh. Follow the recipe to blanch them.
  • Try other garnishes on top of the egg salad: dried basil, paprika, red chili flakes, grated Parmesan cheese.
  • Nutrition Information
  • Serving size: 1 serving
  • Calories: 123
  • Fat: 6g (41.8% calories from fat)
  • Cholesterol: 45mg
  • Sodium: 213mg
  • Total Carbohydrate: 14g
  • Dietary Fiber: 1g
  • Protein: 4g

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From seriouseats.com


ASPARAGUS AND TENDER GREEN SALAD RECIPE | PC.CA
Place on paper towel-lined plate. Set aside. Step 2 In small bowl, whisk together shallot, vinegar and mustard. Whisking constantly, drizzle in almond oil and olive oil. Season with half each of salt and pepper. Step 3 In large bowl, toss together asparagus, arugula, lettuce, tarragon and remaining salt and pepper. Add dressing; toss to coat.
From presidentschoice.ca


ASPARAGUS, CHICKEN, AND GREEN PEA SALAD WITH MINT
In a 10-inch skillet bring the water to boiling. Add asparagus. Return to boiling; reduce heat. Simmer, covered, 2 to 3 minutes or just until asparagus is crisp-tender. Drain in a colander. Rinse with cold water; drain again. Arrange asparagus on a platter. Top with chicken and peas. For dressing, in a small bowl whisk together next five ...
From bhg.com


SAMPHIRE SALAD WITH SHAVED ASPARAGUS AND PEAS - KRUMPLI
2022-05-19 Heat the olive oil in a medium frying pan (24cm) over a medium heat. When the oil is hot add the shallot and cook stirring constantly for 2 minutes. Remove the pan from the heat and add the peas and broad beans and toss in the oil for a minute. Add the salt, pepper, lime zest, shaved asparagus and samphire, toss to coat in the oil and gently warm.
From krumpli.co.uk


GREEN SALAD WITH PEAS - MEDLINEPLUS
2021-04-30 Directions. Thaw and drain frozen peas or rinse and drain canned peas. In a large serving bowl, combine peas, salad greens and cucumber. Add dressing just before serving. Toss to mix well. Sprinkle with feta cheese. Refrigerate leftovers within 2 hours.
From medlineplus.gov


ASPARAGUS RECIPES | JAMIE OLIVER
Pan-cooked asparagus & mixed fish. 20 minutes Super easy. Grilled asparagus with olive oil, lemon & Parmesan. 30 minutes Super easy. Delicious roasted white fish wrapped in smoked bacon with lemon mayonnaise and asparagus. 50 minutes Not too tricky. Creamy asparagus soup with a poached egg on toast.
From jamieoliver.com


ASPARAGUS & PEAS WITH WARM TARRAGON VINAIGRETTE RECIPE
2 cups fresh or frozen green peas, thawed ; 1 ½ pounds asparagus, trimmed and halved crosswise ; 1 pound sugar snap peas ; 5 center-cut bacon slices ; 3 tablespoons extra-virgin olive oil ; ¾ cup chopped shallots ; 2 tablespoons tarragon vinegar ; 1 teaspoon Dijon mustard ; 1 tablespoon chopped fresh tarragon ; ¾ teaspoon kosher salt
From myrecipes.com


10 BEST MIXED SPRING GREEN SALAD RECIPES | YUMMLY
2022-05-09 Lentil Salad with Spring Greens, Asparagus, and a Soft Egg The Year In Food balsamic vinegar, lemon, fresh parsley, celery stalk, butter and 12 more Grilled Tuna Nicoise Spring Salad with Honey Lime Cilantro Vinaigrette With Salt and Pepper
From yummly.com


ASIAN-INSPIRED PASTA SALAD WITH ASPARAGUS, SNOW PEAS, AND AVOCADO
2 medium green onions, sliced; 1 1/2 medium avocados, halved, pitted, and diced; Directions . Tip: Click on step to mark as complete. Prepare the pasta using the package directions, omitting the salt. Two minutes before the pasta is cooked, add the asparagus and snow peas to the boiling water. Transfer the cooked pasta mixture to a colander. Run cold water over the pasta …
From heart.org


ASPARAGUS SALAD RECIPE - LOVE AND LEMONS
2021-04-15 Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl. At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper.
From loveandlemons.com


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