GRILLED FENNEL AND ASPARAGUS SALAD
Steps:
- Preheat a grill to medium-high.
- For the vinaigrette: In a medium mixing bowl, whisk together the garlic paste, lemon juice and zest, vinegar, salt, pepper and chili flakes. Gradually whisk in the olive oil. Cover and set aside.
- For the salad: Add the asparagus and fennel to the vinaigrette and toss to coat well. Brush the grill with some canola oil. Place the vegetables on the grill and cook until just caramelized and charred on all sides, about 4 minutes. Set aside to cool briefly.
- Heat a small saute pan over medium-high heat. Add the olive oil and the pine nuts; toast until just golden brown, about 2 minutes. Set aside to cool in the pan.
- Slice the asparagus on the bias into 1-inch pieces. Core the fennel halves, then slice them 1/8- inch-thick. Add the asparagus and fennel back to the vinaigrette. Add the currants, olives, toasted pine nuts, arugula, salt and pepper. Toss well. Let sit for 5 minutes to allow the salad to absorb the vinaigrette. Transfer to a serving platter and garnish with the shaved Pecorino.
FENNEL-ASPARAGUS SEVEN-LAYER SALAD
Seven-layer salad goes sophisticated with tender field greens, crisp fennel bulb and asparagus, topped with a lighter dressing featuring fresh Parmesan.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 2h25m
Yield 6
Number Of Ingredients 10
Steps:
- In large glass bowl, layer mesclun, fennel, radishes, onion, bacon and asparagus. In medium bowl, mix mayonnaise and Parmesan cheese. Spread mayonnaise mixture over asparagus, covering top completely and sealing to edge of bowl. Sprinkle with Gouda cheese.
- Cover; refrigerate at least 2 hours, but no longer than 12 hours, to blend flavors. Toss before serving, if desired.
Nutrition Facts : Calories 330, Carbohydrate 11 g, Cholesterol 40 mg, Fat 5 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving (About 1 1/4 Cups), Sodium 810 mg, Sugar 5 g, TransFat 0 g
SHAVED ASPARAGUS AND FENNEL SALAD
Provided by Geoffrey Zakarian
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, shave the asparagus. Shave the fennel bulb on a mandoline into very thin slices. In a large bowl, toss the shaved vegetables, basil and minced walnuts in a medium bowl. Dress the salad with the oil, lemon juice and some salt and pepper. Plate, and top each with Parmigiano-Reggiano shavings, then serve.
Nutrition Facts : Calories 229 calorie, Fat 21 grams, SaturatedFat 3 grams, Sodium 172 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 5 grams, Sugar 2 grams
SHAVED ASPARAGUS AND FENNEL SALAD
Steps:
- For salad: Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using. Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve.
ASPARAGUS-FENNEL PASTA SALAD
Asparagus delivers delightful spring flavor in this hearty side salad. Served warm, it includes a wonderful mix of fresh-tasting ingredients. -Linda Lacek, Winter Park, Florida
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- Place asparagus, onions and fennel in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Bake at 400° for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally. , Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables. , In a small bowl, whisk the oil, lemon juice, garlic, mustard, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with feta cheese.
Nutrition Facts : Calories 167 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 278mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
7 LAYER SALAD
This 7 layer salad recipe sounds like a bunch of vegetables thrown together, but every occasion people ask me if I will make this, it is really gooooooood. Overnight chilling not included in preparation time.
Provided by paula giles
Categories One Dish Meal
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Layer all of the above vegetables in order, evenly.
- Cover with plastic wrap securely and refrigerate overnight.
SEVEN-LAYER SALAD
This recipe was made every holiday by my late aunt. I'm not a great cook, but this is so easy and so delicious that it's my "assigned" dish at every family get-together!
Provided by tklysen
Categories Vegetable
Time 30m
Yield 1 large salad
Number Of Ingredients 9
Steps:
- Fry 6-8 pieces of bacon, drain on paper towels, and crumble. Set aside for garnish.
- Hard boil the eggs.
- In a large clear glass trifle bowl, layer the spinach, lettuce, sliced onions, sliced eggs, peas and cheese.
- Mix mayonnaise and sour cream and spread on top.
- Sprinkle with crumbled bacon.
Nutrition Facts : Calories 1463.8, Fat 120.5, SaturatedFat 63, Cholesterol 1016.8, Sodium 1836.5, Carbohydrate 17.6, Fiber 1.9, Sugar 10.5, Protein 76.6
SHAVED FENNEL AND ARUGULA SALAD
Looking for a wonderful side dish? Then check out this tasty salad featuring fennel and arugula.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Cut stalks from fennel bulb; reserve about 2 tablespoons greens (discard stems or save for making broth). On cutting board, place bulb, top side up. With sharp knife or mandoline, cut bulb in half, then cut into thin slices.
- In large bowl, mix orange peel and juice, oil, vinegar and salt with whisk. Add sliced fennel; toss to coat. Let stand at least 20 minutes.
- Just before serving, add arugula, cheese and reserved fennel greens; toss lightly.
Nutrition Facts : Calories 90, Carbohydrate 4 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg
SEVEN LAYER SALAD
I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There's never too much because everybody loves it! You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc.
Provided by Leah Mae
Categories Salad
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
- In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
- Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 9.9 g, Cholesterol 51.1 mg, Fat 32.7 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 667.3 mg, Sugar 5.5 g
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Cuisine AmericanCategory SaladServings 4Total Time 25 mins
- To blanch your asparagus, bring a large pot of water to a boil with a generous sprinkle of salt—a heaping 1/4 cup. When the water comes to a boil, add the asparagus and boil for 3-5 minutes, depending on the size of the stalk (thinner= less time, thicker= more time). Prepare a bath of ice water.
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