Asparagus And Macadamia Salad Recipes

ASPARAGUS SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water.
• In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.
• In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
• Pour the desired amount of dressing over the salad and mix together.

STEAMED VEGETABLE SALAD WITH MACADAMIA DRESSING

Steps:

• Whisk dressing ingredients in a bowl and season with salt.
• Working in batches, steam vegetables until crisp-tender, 2 to 4 minutes. Halve steamed asparagus spears and carrots lengthwise.
• Arrange vegetables on a platter before seasoning with salt, drizzling with dressing, and garnishing with herbs.

SPINACH SALAD WITH BLOOD ORANGES AND MACADAMIA NUTS

Steps:

• Fill a covered bowl halfway with ice, add onion slices, and top with more ice. Add cold water until you're just able to get the lid on. Refrigerate for 3 hours.
• Cut a slice off the top and bottom of each of the blood oranges, and slice downward to remove all skin and white pith. Be careful, as blood oranges will stain like beet juice. Cut oranges into 1/4-inch horizontal slices and remove seeds. Retain any juice and add to the juice of the navel orange. Put slices in a covered bowl or plastic bag with the olives and refrigerate for 3 hours along with onions.
• Combine olive oil, balsamic vinegar, orange juice, sugar, mustard, oregano, pepper, and garlic powder in a jar with a lid, close, and shake well to combine. Refrigerate until 15 minutes before serving the salad. Remove from refrigerator to barely come to room temperature.
• Drain onions and add to a large salad bowl. Add spinach, cherry tomatoes, onions, blood orange slices, and kalamata olives. Drizzle dressing on top and toss to combine. Sprinkle with blue cheese and macadamia nuts.

ASPARAGUS AND MACADAMIA SALAD

Steps:

• Heat oven 350.
• Prepare asparagus.
• Lay prosciutto on counter. Top evenly with 4 bunches of asparagus.
• Top evenly with cheese. Roll up.
• Place seam side down on a sprayed baking sheet. Brush with oil. Roast 10-15 minutes.
• Meanwhile, heat oil in a skillet. Add macadamias. Saute 2 minutes.
• Whisk in the oil, vingegar and pepper.
• Place escarole on plates. Top with each bundle. Drizzle with dressing.
• Serve warm.

ROASTED ASPARAGUS AND GOATS CHEESE WITH MACADAMIA NUT DRESSING.

Steps:

• Preheat the oven to 200C.
• Brush a large baking tray with olive oil to grease.
• Divide the asparagus into 8 bundles, and place a slice of goats cheese on each.
• Wrap 1 slice of proscuitto around each bundle to secure the cheese.
• Place on the greased tray, and brush each bundle with some of the extra olive oil.
• Roast in the preheated oven for 7-8 minutes or until just tender.
• DRESSING: Meanwhile, heat the macadamia oil in a medium non-stick pan over medium heat.
• Add the nuts and cook, stirring for about 2 minutes or until the nuts are golden.
• Remove pan from heat and stir through remaining ingredients.
• Place 2 bundles of asparagus on each serving plate, and spoon the warm dressing over.
• Serve immediately.