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
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
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.
GRILLED ASPARAGUS AND FENNEL PASTA SALAD (COOKING FOR 2)
Want something different for the grill? Toss a pasta salad with hot-off-the-grill veggies.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- Meanwhile, heat coals or gas grill for direct heat. Toss asparagus, fennel, onion, 2 teaspoons oil and 1/4 teaspoon salt until vegetables are coated. Place in grill basket. Grill 5 to 6 inches from medium heat 10 to 15 minutes, stirring vegetables or shaking grill basket frequently, until vegetables are crisp-tender. Cool slightly.
- Shake all Vinaigrette ingredients in tightly covered container.
- In large bowl, toss vegetables, pasta, orange and vinaigrette. Serve immediately, or cover and refrigerate up to 2 hours before serving.
Nutrition Facts : Calories 540, Carbohydrate 86 g, Cholesterol 0 mg, Fat 2, Fiber 8 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg
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
RICE, ASPARAGUS AND FENNEL
Provided by Marian Burros
Categories easy, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine rice and 1 1/2 cups water in heavy-bottomed saucepan. Bring to boil. Reduce heat, and simmer, covered, until rice is cooked and water has been absorbed, a total of 17 minutes.
- Wash asparagus, and trim by breaking the stem at the point where the tender part meets the woody part. Discard woody part. Cut the asparagus just below the heads, and then cut the remainder of the stem on the diagonal into 1/2-inch pieces.
- Wash and trim fennel, and cut into small pieces.
- Heat oil in nonstick pan, and saute asparagus and fennel until it is tender, 5 to 7 minutes, depending on size of asparagus.
- Wash, dry and chop chives; mince garlic; add chives and garlic to asparagus. When ingredients are tender, stir into rice as it cooks.
- Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 2 grams, Carbohydrate 68 grams, Fat 3 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 6 grams
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