Springtime Asparagus Strawberry Arugula Salad Recipe 475

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SPRINGTIME ASPARAGUS, STRAWBERRY, & ARUGULA SALAD RECIPE - (4.7/5)



Springtime Asparagus, Strawberry, & Arugula Salad Recipe - (4.7/5) image

Provided by laurenzembron

Number Of Ingredients 10

15 spears asparagus, preferably organic, woody end trimmed and spears cut into 2-inch pieces
3 teaspoons extra virgin olive oil, divided
Kosher salt and freshly ground black pepper to taste
2 teaspoons lemon juice, freshly squeezed
1/2 teaspoon country Dijon mustard
1/2 teaspoon honey
2 big handfuls baby arugula, preferably organic
1/2 cup strawberries, hulled and sliced, preferably organic
2 tablespoons blue cheese, freshly crumbled
1 tablespoon toasted almonds, sliced

Steps:

  • Preheat oven to 400°F. Toss asparagus pieces with 1 teaspoon olive oil and season to taste with salt and pepper. Lay out in an even layer on a baking sheet and roast until tender, about 15 to 20 minutes. Meanwhile, make the dressing: in a sealable jar (or small bowl) combine the remaining 2 teaspoons olive oil, lemon juice, mustard, and honey. Shake (or whisk) until emulsified; season to taste with salt and pepper. Toss the arugula with the dressing, and then gently toss in the sliced strawberries and asparagus. Top salad with blue cheese crumbles and sliced almonds.

STRAWBERRY ASPARAGUS SALAD



Strawberry Asparagus Salad image

Strawberry Swap Spring 2005 ZWT region is West for the strawberries and the asparagus grown in California.

Provided by LoriInIndiana

Categories     Strawberry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups asparagus, cut in pieces and blanched
2 cups strawberries, sliced
1/4 cup lemon juice
2 tablespoons vegetable oil
2 tablespoons honey

Steps:

  • Toss the asparagus and strawberries together in a bowl.
  • Set aside.
  • In a small bowl, combine the dressing ingredients and mix well.
  • Pour dressing over salad and toss.
  • Chill before serving.

Nutrition Facts : Calories 138.2, Fat 7.2, SaturatedFat 0.9, Sodium 13.9, Carbohydrate 18.9, Fiber 3.3, Sugar 13.7, Protein 2.7

CHICKEN PAILLARD WITH ARUGULA, ASPARAGUS AND FENNEL SALAD WITH SHAVED PARM



Chicken Paillard with Arugula, Asparagus and Fennel Salad with Shaved Parm image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 boneless, skinless chicken breasts
Salt and pepper
1 teaspoon fennel pollen
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons lemon or orange zest
6 to 8 tablespoons EVOO
8 spears asparagus, trimmed
6 to 7 cups arugula, stemmed if leaves are large, or a combination of arugula, escarole and romaine
1 small bulb fennel, trimmed, halved, cored and thinly sliced or shredded on mandoline or box grater, reserve a handful of fronds
1/2 red onion, peeled and thinly sliced or shredded on mandoline or box grater
A chunk of Parmigiano-Reggiano cheese
2 stalks celery with leaves, sliced
Juice of 1 lemon

Steps:

  • Place chicken breasts on a gel board and halve horizontally but not all the way through, then open like a book and evenly pound to 1/8 inch thick. Season the chicken with salt and pepper. Combine fennel pollen, granulated garlic, granulated onion and zest and use to season both sides of chicken.
  • Pour 3 turns of the pan of EVOO into a large skillet.
  • Fill a medium-sized mixing bowl with ice water. Use a vegetable peeler to thinly slice the asparagus lengthwise; place in ice water.
  • Place the arugula in bowl. Drain asparagus. Top the greens with asparagus, fennel and red onion. Use a vegetable peeler to shave and curl the Parmigiano-Reggiano cheese and add to bowl. Add the celery stalks and leaves.
  • Heat the EVOO in skillet over medium-high heat and have a transfer tray or platter on hand. Add 2 paillards at a time. Cook over medium-high heat for 6 to 7 minutes per batch, turning occasionally.
  • Dress the salad with lemon juice and 2 to 3 tablespoons EVOO and season with salt. Serve the paillards on platters topped with a pile of the citrusy, peppery salad. Garnish with fennel fronds.

STRAWBERRY ASPARAGUS SALAD



Strawberry Asparagus Salad image

"This is my family's favorite springtime salad," relates Judi Francus of Morristown, New Jersey. "The dressing is so light and refreshing, and the vivid combination of red berries and green asparagus is a real eye-catcher."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 5

1/4 cup lemon juice
2 tablespoons vegetable oil
2 tablespoons honey
2 cups cut fresh asparagus (1-inch pieces)
2 cups sliced fresh strawberries

Steps:

  • In a small bowl, combine lemon juice, oil and honey; mix well. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and cool. Arrange asparagus and strawberries on individual plates; drizzle with dressing.

Nutrition Facts : Calories 68 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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