ASPARAGUS & ARTICHOKE SALAD
Make and share this Asparagus & Artichoke Salad recipe from Food.com.
Provided by Rick Young
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the asparagus into short lengths.
- Cut the mushrooms and artichoke hearts into quarters or eights, depending on original size Put asparagus and beans into boiling water for just one to two minutes to turn them a bright green Remove the asparagus and beans from the boiling water and place immediately into ice water.
- Once the asparagus and beans are chilled, put into a colender and drain.
- Melt butter in small pan and add the garlic and paprika, and cook for one minute.
- Add the mushrooms, cook for another three to four minutes, and remove from the heat.
- Combine the oil, lemon juice, and black pepper in a small bowl, mixing well.
- Put the asparagus, mushrooms, artichokes, and beans into a medium size bowl.
- Pour the oil mixture over the vegetables and toss well.
- Transfer to a serving bowl and serve.
Nutrition Facts : Calories 161.5, Fat 13, SaturatedFat 4.7, Cholesterol 15.3, Sodium 62.3, Carbohydrate 10.1, Fiber 4.2, Sugar 2.9, Protein 4.9
ARTICHOKE AND ASPARAGUS SALAD
Make and share this Artichoke and Asparagus Salad recipe from Food.com.
Provided by Nyteglori
Categories Artichoke
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain and chill artichokes.
- Break off tough ends of asparagus and cut into 3 inch pieces. Cook in lightly salted water until bright green and tender. Be careful not to overcook.
- Remove asparagus from the water reserving 2 tablespoons of asparagus water. Drain asparagus well on paper towel and chill.
- Right before serving. Whip cream and fold in mayo. Add chilled asparagus water to taste.
- Chop egg and add to cream mixture. Pour dressing over asparagus. Add artichoke hearts and mix gently.
Nutrition Facts : Calories 196.9, Fat 15.1, SaturatedFat 7.7, Cholesterol 89.2, Sodium 122.9, Carbohydrate 12.5, Fiber 6, Sugar 2.5, Protein 6.2
ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
- For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
- Toss the vegetables with the vinaigrette and serve.
ASPARAGUS VINAIGRETTE
I love to cook and especially enjoy trying new recipes. I took a cooking class and discovered this delightful salad. It's nice for a spring luncheon with the fresh taste of the asparagus, parsley and chives drizzled with a zesty dressing. -Marcy Fechtig, Burnt Prairie, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first five ingredients. Add the radishes, green pepper, relish, parsley and chives. , In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Transfer asparagus to a glass dish; pour dressing over top. Cover and chill for at least 4 hours. , To serve, arrange lettuce on a serving platter. With a slotted spoon, remove asparagus; arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing.
Nutrition Facts : Calories 419 calories, Fat 43g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 274mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
SPRING ARTICHOKE & ASPARAGUS PASTA "SALAD" RECIPE - (4.4/5)
Provided by Loni
Number Of Ingredients 8
Steps:
- 1. Begin boiling water. Meanwhile, trim, and then cut the asparagus at an angle into 3/4" pieces. 2. Remove the hearts from the cans and place them in a food processor. Do not rinse or remove too much marinade from the hearts. Reserve the marinade for the pasta water, and you can also add more marinade to the artichoke puree if it is too thick. 3. Pour some of the artichoke marinade into the water for the pasta and add pasta; follow package directions for time. You can either steam the asparagus pieces on top of the boiling pasta for about 8 min. or add the asparagus to the pasta in the last 8-10 min. of cooking. 4. While the pasta and asparagus are cooking, add the lemon zest, 1/2 of the juice from the lemon, red wine vinegar, Parmesan, and basil leaves to the processor. Process until smooth, adding more marinade if needed. 5. Drain the pasta and asparagus, and run under cold water to cool to room temperature. 6. Mix everything together in a large serving bowl and enjoy!
SALAD WITH ARTICHOKES
This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.
Provided by Cindy
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mixed greens, onion, and artichoke hearts.
- In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
- Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g
ARTICHOKE-ASPARAGUS SALAD
A homemade lemon vinaigrette transforms canned and frozen veggies into upscale luncheon fare!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h10m
Yield 6
Number Of Ingredients 11
Steps:
- Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
- In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours.
- Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on each of 6 plates. Garnish with olives. Serve with reserved dressing.
Nutrition Facts : Calories 215, Carbohydrate 9 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg
WATERCRESS SALAD WITH WARM VINAIGRETTE
Categories Salad Mustard Vegetarian Quick & Easy Salad Dressing Honey Shallot Watercress Gourmet
Yield Serves 8
Number Of Ingredients 6
Steps:
- In a small saucepan whisk together the shallot, the mustard, the honey, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Heat the dressing over moderately low heat, whisking occasionally, until it is hot and in a bowl toss it with the watercress.
STEAMED-ARTICHOKE AND ASPARAGUS SALAD
Embellished with edible flowers, this springtime salad will rise to a special occasion--in May, it's perfect for a Mother's Day brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
- Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover; steam 20 minutes. Add potatoes to pot. Continue to steam until potatoes and artichoke hearts are easily pierced with the tip of a knife, 12 to 15 minutes. Transfer to a plate; let stand until cool enough to handle.
- Meanwhile, prepare an ice-water bath. Bring 2 inches of water to boil in a saucepan; season with salt. Add asparagus and boil until crisp-tender, about 1 minute. Transfer to ice bath and let cool. Drain; pat dry.
- Remove leaves from artichokes; reserve for eating separately. Scoop out and discard fuzzy chokes, then halve artichoke bottoms lengthwise. Cut potatoes into 1/4-inch rounds. Divide artichoke bottoms, potatoes, asparagus, greens, and radishes among 4 plates.
- Whisk together mustard and vinegar in a bowl. Gradually whisk in oil; season with salt and pepper. Lightly drizzle salads with some of dressing; garnish with flowers. (Remaining dressing can be served separately, with reserved leaves.)
ARTICHOKE ARUGULA SALAD
Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. -Barbara Begley, Fairfield, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 158 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
WATERCRESS, ASPARAGUS AND PECORINO SALAD
Provided by Florence Fabricant
Categories easy, quick, salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the raisins in a dish, barely cover with warm water, add the lemon juice and set aside for 15 minutes.
- Snap the ends off the asparagus, then cut the spears on the bias in one-inch lengths. Place them in a steamer or a sieve and steam over boiling water about two minutes, just until they turn bright green. Rinse under cold water, drain them well and set aside.
- Pick the leaves off the stems of the watercress and then discard the stems.
- Arrange the watercress leaves on each of four plates. Scatter the steamed asparagus over the watercress. Drain the raisins and scatter them on, then drizzle with the olive oil. Top each serving with shavings of cheese, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 19 grams, Carbohydrate 11 grams, Fat 28 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 421 milligrams, Sugar 7 grams
ARTICHOKE SALAD WITH WARM TOMATO VINAIGRETTE
This artichoke salad channels the classic panzanella with beautiful and delicious results. While the artichokes steam, prepare a vinaigrette with chopped tomato, capers, and croutons. Spoon a bit of the mixture into the centers, then toss the rest with a mix of bacon lardons and snappy chicories before filling them up to the top.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Snap tough outer leaves off artichokes; using a serrated knife, remove top third from each. Trim stems so artichokes stand upright. Rub cut surfaces with lemon (to prevent discoloration).
- Place artichokes in a wide pot, stemmed-sides up. Add enough water to come about a third of the way up sides. Season water with salt and bring to a boil. Reduce heat to medium, cover, and steam until artichoke hearts are tender when pierced with the tip of a knife, about 30 minutes.
- Transfer artichokes, stemmed-sides up, to a towel-lined plate to drain. When cool enough to handle, use a spoon to remove center leaves from each artichoke, then to scrape out and discard chokes. Transfer artichokes to refrigerator.
- Meanwhile, preheat oven to 375°F. On a rimmed baking sheet, toss bread with 2 tablespoons oil and season with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.
- Cook bacon in a small nonstick skillet over medium-high heat until fat has rendered and bacon is crisp, 4 to 6 minutes. Using a slotted spoon, transfer to paper towels; discard all but 1 tablespoon fat from skillet.
- Add 1 tablespoon oil, shallot, and a pinch of salt to skillet; cook over medium heat until softened, 2 to 3 minutes. Add 2 tablespoons vinegar and capers; cook until reduced slightly, 2 to 3 minutes. Stir in tomato and season with salt and pepper; cook until heated through, about 30 seconds. Transfer to a large bowl and stir in oregano and croutons. Season to taste.
- Score an X in the inside of each artichoke heart with the tip of a knife, then spoon about 1 tablespoon dressing mixture into each. Toss remaining dressing with chicories, basil, bacon, and remaining 1 tablespoon oil and 1 teaspoon vinegar. Season to taste; divide between artichokes and serve.
WARM ARTICHOKE & ASPARAGUS SUMMER SALAD
This dish is all about vegetables at the peak of their season
Provided by Gordon Ramsay
Categories Lunch, Main course
Time 1h30m
Number Of Ingredients 14
Steps:
- When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water. Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).
- Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.
- Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.
- To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug. Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.
- Get the vegetables ready. Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.
- Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate. Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.
- Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so they're evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.
Nutrition Facts : Calories 310 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.22 milligram of sodium
WATERCRESS SALAD WITH MUSTARD VINAIGRETTE
Pair watercress with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn for an easy salad to accompany any occasion.
Categories Bon Appétit Salad Side Watercress Spring Mustard Garlic Quick & Easy Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 6
Steps:
- Whisk mustard, vinegar, and garlic in a medium bowl; season with salt and pepper, then gradually stream in oil, whisking constantly. Whisk until dressing is emulsified and thick.
- Add watercress to dressing, season with more salt and pepper, and gently toss until watercress is evenly coated (you want to be careful not to bruise or wilt greens when tossing, so use a light hand). Pile salad lightly onto plates.
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