Green Salad With Asparagus And Peas Recipes

ASPARAGUS SALAD WITH LEMON VINAIGRETTE

Asparagus Salad with Lemon Vinaigrette image

This fresh asparagus salad is one of my favorites and I can't wait to show you how to make it. With lemon vinaigrette dressing drizzled on top this salad has a light and flavorful crisp crunch in every bite.

Provided by Alyssa Rivers

Categories Dinner Main Course Salad Side Dish

Time 15m

Number Of Ingredients 11

Ingredients

1 bunch asparagus (cut into thirds)
3 cups spinach
1/2 cup radish (sliced)
1 cup cherry tomatoes (sliced in half)
1/2 cup peas
1/2 red onion (sliced)
1/4 cup feta cheese
1/4 cup olive oil
juice of one lemon
2 Tablespoons apple cider vinegar
salt and pepper

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.

Nutrition Facts : Calories 90 kcal, Carbohydrate 4 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 67 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

Ingredients

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.

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

Ingredients

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 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

Ingredients

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.

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