Asparagus Salad With Sweet Pepper Confetti Recipes

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ASPARAGUS PEPPER SALAD



Asparagus Pepper Salad image

I made up this recipe when I needed a last-minute potluck dish and I had a lot of asparagus on hand. This salad went over so well that I serve it again and again. No one seems to get tired of it. -Beverly Scalise of Bend, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 5

10 cups water
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup each chopped green, sweet red and yellow pepper
2 green onions (white portion only), thinly sliced
1/3 cup reduced-fat raspberry salad dressing

Steps:

  • In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a bowl, combine the peppers, onions and asparagus. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 3-4 hours before serving.

Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ASPARAGUS WITH ROASTED RED PEPPERS



Asparagus with Roasted Red Peppers image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

ROASTED ASPARAGUS AND YELLOW PEPPER SALAD



Roasted Asparagus and Yellow Pepper Salad image

This delicious cold roasted asparagus recipe is great if you love asparagus, and even if you don't. The tangy dressing and the roasted taste of the asparagus and peppers brings it all together. You can make this a day ahead of serving. You may not need to use all of the dressing. Also, you can make the vegetables the night before and add the dressing a few hours before serving.

Provided by Kim

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 ½ pounds fresh asparagus, trimmed and cut into thirds
2 medium yellow bell peppers, seeded and diced
¼ cup olive oil
1 large red onion, cut into strips
¼ cup toasted almond slices
½ cup grated Parmesan cheese
½ cup olive oil
3 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoons lime juice
2 teaspoons sugar
1 teaspoon hot sauce
salad seasoning mix to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
  • Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
  • In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
  • In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 10.8 g, Cholesterol 5.6 mg, Fat 24.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 4.1 g, Sodium 267.4 mg, Sugar 4.4 g

ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR



Asparagus and Red Pepper with Balsamic Vinegar image

A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.

Provided by Patrick

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 2

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
½ bunch fresh asparagus, trimmed
1 red onion, sliced
1 red bell pepper, sliced
salt to taste
1 tablespoon balsamic vinegar
¼ cup Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon toasted pine nuts

Steps:

  • Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 16.4 g, Cholesterol 24.1 mg, Fat 20.2 g, Fiber 5.2 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 203.4 mg, Sugar 8.2 g

ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR



Asparagus Salad with Sweet Balsamic Vinegar image

Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.

Categories     Salad     Nut     Pepper     Vegetable     Side     Picnic     Quick & Easy     Low Cal     Mother's Day     Backyard BBQ     Vinegar     Pecan     Asparagus     Bell Pepper     Spring     Healthy     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1/3 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 teaspoon minced garlic
2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
1 small red bell pepper, diced
1/3 cup chopped pecans, toasted

Steps:

  • Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

ASPARAGUS SALAD WITH SWEET PEPPER CONFETTI



Asparagus Salad With Sweet Pepper Confetti image

This asparagus salad can be served either warm or cold and has a very easy and quick dressing the kids can even help with. The dressing is great served on green salads too so double or even triple the ingredients to keep on hand. Recipe adapted from FamilyFun's website.

Provided by Cookin Mommy

Categories     Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/3 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard or 1 teaspoon grainy mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 lbs asparagus
1/2 red pepper, diced
1/2 yellow pepper, diced

Steps:

  • In a small screw-top jar or plastic container with tight fitting lid, add olive oil, red wine vinegar, dijon mustard, garlic, salt, and pepper. Shake well to combine and set dressing mixture aside.
  • Using a medium pot over high heat bring lightly salted water to a rapid boil. Add asparagus to the boiling water and cook until it is tender but firm.
  • Drain asparagus and immediately plunge it into a bowl of ice water. After 5 minutes remove the asparagus, drain again, and pat dry.
  • Place asparagus on a platter with tips facing in the same direction and fanned out. Drizzle the dressing over the asparagus and sprinkle with the diced peppers.
  • To serve this warm, drain the asparagus after cooking and lay it immediately on the platter, do not plunge in ice water bath.

Nutrition Facts : Calories 222.4, Fat 18.6, SaturatedFat 2.7, Sodium 337.9, Carbohydrate 12.4, Fiber 5.2, Sugar 3.6, Protein 6

SUCCULENT CHICKEN ASPARAGUS SALAD (WARM OR COLD)



Succulent Chicken Asparagus Salad (Warm or Cold) image

Put this together for unexpected Lunch guests today. (from what I had around.) It turned out so delicious, had to share it. Served it with a platter of sliced tomatoes, celery sticks, carrots sticks, torn lettuce, and pickles, with havarti Jalepino cheese slices and whole wheat kieser rolls. and thawed frozen strawberries for dessert!! Funny how last minute things, sometimes turn out so well.

Provided by Derf2440

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 frozen boneless chicken breast halves
2 lbs fresh asparagus
dried thyme
salt
pepper, freshly ground
olive oil, extra virgin
balsamic vinegar, the good stuff
fresh parsley, finely chopped
fresh thyme, finely chopped
1 small jalapeno pepper, finely chopped

Steps:

  • Roast the frozen chicken on a rack in a 400f degree oven,'til cooked through and slightly browned on top, about 1 hour.
  • While still hot, slice in half inch strips.
  • Arrange strips on a serving platter.
  • While the chicken is roasting, snap off the tough ends of asparagus and place the asparagus in a steamer.
  • Sprinkle with dried thyme, salt and freshly ground pepper.
  • Steam asparagus 5 minutes,'til tender crisp.
  • Arrange the asparagus spears on the platter intermingled with the chicken.
  • Drizzle platter with olive oil and balsamic vinegar.
  • Sprinkle with chopped parsley, thyme, jalepino, salt and freshly ground pepper.
  • Serve immediately, warm or serve cold, refrigerate, lightly covered with plastic film for up to 3 hours.
  • Cooking the chicken from frozen keeps it very succulent and tender.

Nutrition Facts : Calories 239.6, Fat 7.9, SaturatedFat 2.2, Cholesterol 82.3, Sodium 74.2, Carbohydrate 9, Fiber 4.9, Sugar 4.4, Protein 34.3

CORN AND ASPARAGUS SALAD



Corn and Asparagus Salad image

"A light and refreshing balanced salad with sweet corn and a tangy dressing." Yummy spring/summer treat! Great with grilled chicken.

Provided by Backwoods Foodie

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups sweet corn, prepared and cooled
1/2 lb asparagus spear, prepared and cooled
1/2 medium red onion, diced
1/4 cup fresh basil, thinly sliced
2 tablespoons sugar
1/2 cup rice wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Mix together corn, asparagus, onion and basil.
  • Whisk together sugar, vinegar, salt and pepper.
  • Pour sauce over vegetable mixture and toss together.
  • **If fresh basil is unavailable, substitute one tablespoon dried basil.

Nutrition Facts : Calories 109.9, Fat 1.1, SaturatedFat 0.2, Sodium 311, Carbohydrate 24.8, Fiber 3.6, Sugar 10.1, Protein 4.1

SAUTEED CONFETTI ASPARAGUS



Sauteed Confetti Asparagus image

A delightfully great tasting and pretty asparagus side dish with a wonderful flavor. I found this recipe in the Kraft Food and Family Quarterly (Spring 2005). Although the recipe calls for Kraft products, I used organic products from various companies and it still tasted awesome!

Provided by NcMysteryShopper

Categories     Peppers

Time 27m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb fresh asparagus, cleaned,trimmed
1 small yellow bell pepper, seeded,thinly sliced
1 small red bell pepper, seeded,thinly sliced
1 small green bell pepper, seeded,thinly sliced
1 small red onion, thinly sliced
3/4 cup roast garlic vinaigrette dressing, divided (Kraft Special Collection)
1/4 cup 100% grated parmesan cheese

Steps:

  • Heat ½ Cup of the Dressing in Large Nonstick Skillet.
  • Add Peppers and Onion.
  • Cook and Stir on Medium-High Heat 3 to 5 Minutes or Until Tender.
  • Add Asparagus to skillet.
  • Pour Remaining ¼ Cup Dressing Evenly Over Asparagus and Cover.
  • Reduce Heat to Medium-Low and Cook 5-7 Minutes or Until Asparagus are Tender.
  • Spoon onto Serving Platter and Sprinkle with Cheese.

ASPARAGUS SALAD WITH ROASTED BELL PEPPERS



Asparagus Salad With Roasted Bell Peppers image

This simple, vibrant salad depends on best-quality olive oil and balsamic vinegar; they combine with the sweet pepper juices to make a fruity dressing. Be sure to serve the dish warm. By Chef Thomas Keller, from "Keller Instincts"

Provided by MsPia

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

2 medium red bell peppers, halved lengthwise
2 medium yellow bell peppers, halved lengthwise
1/4 cup extra virgin olive oil, plus more for brushing
2 garlic cloves, minced
salt & freshly ground black pepper
1 1/2 lbs asparagus, trimmed and cut into 3-inch lengths
1 tablespoon balsamic vinegar

Steps:

  • Preheat the oven to 400°. Brush the pepper skins lightly with olive oil and set them, cut side down, on a baking sheet. Bake the peppers for about 15 minutes, or until the skins are blistered. Remove the skins and seeds and cut the peppers into long thin strips. In a bowl, combine the roasted peppers with the 1/4 cup of olive oil and the garlic and season with salt and pepper.
  • In a large pot of boiling salted water, cook the asparagus until just tender, about 4 minutes. Drain the asparagus; refresh under cold running water. Pat the asparagus dry with paper towels.
  • Preheat the oven to 450°. Spread half of the roasted peppers in a baking dish. Arrange the asparagus over the roasted peppers and season with salt and pepper. Top with the remaining roasted peppers and spoon the dressing on top. Bake for about 15 minutes, or until bubbling. Drizzle with the balsamic vinegar and serve warm.

Nutrition Facts : Calories 98.5, Fat 7.1, SaturatedFat 1, Sodium 13.6, Carbohydrate 8.2, Fiber 2.7, Sugar 2.4, Protein 2.8

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