SPRING ROASTED POTATO SALAD
Every brunch table needs a fresh and tangy side, and this roasted potato salad fits the bill. It's a dressed-up alternative to classic potato salad-with asparagus, arugula and a lemon vinaigrette-so it can be served at brunch, lunch or dinner!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed baking pan with cooking spray.
- In small bowl, mix dressing ingredients with whisk.
- Place potatoes in center of baking pan, and drizzle with 1 tablespoon of the oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Spread in single layer in pan. Roast 30 minutes, turning once.
- In medium bowl, toss asparagus with remaining 1 tablespoon oil.
- Remove potatoes from oven, and arrange asparagus on baking pan with potatoes. Roast 5 to 7 minutes or until potatoes are lightly browned and asparagus is tender.
- Transfer roasted vegetables to serving bowl. Add dressing; toss to coat. Let stand 15 minutes to allow vegetables to absorb dressing. Add arugula; toss to combine. Serve immediately.
Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 5 g, TransFat 0 g
NEW POTATO AND ASPARAGUS SALAD
Categories Salad Potato Side Vegetarian Quick & Easy Asparagus Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 7
Steps:
- Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl.
- Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature.
ASPARAGUS NICOISE SALAD
I've used my Nicoise as an appetizer or a main-dish salad, and it's a winner every time I put it on the table. Here's to a colorful, make-ahead salad! -Jan Meyer, St. Paul, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes, adding asparagus during the last 2-4 minutes of cooking. Drain potatoes and asparagus; immediately drop into ice water. , To serve, drain potatoes and asparagus; pat dry and divide among 4 plates. Add tuna and, if desired, olives. Drizzle with dressing.
Nutrition Facts : Calories 233 calories, Fat 8g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 583mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
ROASTED ASPARAGUS & SMASHED NEW POTATO SALAD
Combine asparagus, goat's cheese, new potatoes, peas and lettuce to make this easy springtime vegetarian dish. Great for a midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Slice the bottom 2cm of the asparagus spears into thin rounds and set aside in a bowl with the lemon juice. Bring a pan of salted water to the boil and boil the potatoes for 10-12 mins until cooked through, adding the asparagus spears for the last 2 mins of cooking. Drain and steam-dry in the colander. Heat the grill to high.
- Tip the potatoes onto a baking tray and use a spoon or fish slice to crush them a bit. Add the asparagus to the tray and toss in 1 tbsp of the olive oil, season and grill for 10-15 mins, turning halfway through, until the potatoes are crisp and the asparagus is cooked through and a little charred. Add the lettuce for the final 5 mins until charred. Meanwhile, cook the peas, drain and add these to the lemon juice and asparagus ends. Whisk in the olive oil and season.
- Pile the lettuce, asparagus and potatoes onto a large serving dish. Top with chunks of goat's cheese, the asparagus stalks and peas, drizzling the sauce over the rest of the vegetables as you go. Scatter with dill and lemon zest to serve.
Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium
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