Best Asparagus Tomato Salad 66495 Recipes

FRESH ASPARAGUS-TOMATO SALAD

Fresh Asparagus-Tomato Salad image

Topped with Parmesan cheese and pine nuts, this tasty green salad is perfect for any barbeque or picnic.

Provided by EatingWell Test Kitchen

Categories Healthy Vegetarian Asparagus Recipes

Time 20m

Number Of Ingredients 11

Ingredients

2 cups mixed salad greens or baby spinach
1 pound thin fresh asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 cup cherry tomatoes, halved
½ cup fresh basil leaves, large leaves torn
2 tablespoons white wine vinegar
4 teaspoons olive oil
1 teaspoon honey
⅛ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons shredded Parmesan cheese
2 tablespoons pine nuts or chopped walnuts, toasted

Steps:

In a large bowl combine salad greens, asparagus, tomatoes and basil.
For vinaigrette, in a small screw-top jar combine vinegar, oil, honey, salt and pepper. Cover and shake well.
Pour vinaigrette over greens mixture; toss gently to coat. Sprinkle with cheese and nuts.

Nutrition Facts : Calories 112.3 calories, Carbohydrate 7.1 g, Cholesterol 1.8 mg, Fat 8.4 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 122.9 mg, Sugar 4.1 g

ASPARAGUS & TOMATO SALAD

Asparagus & Tomato Salad image

This salad is a refreshing change from the usual bed of lettuce! Cook time is blanching of asparagus.

Provided by skat5762

Categories Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 bunch asparagus, trimmed
1 lb tomatoes, diced
1 1/2 tablespoons fresh basil, chopped
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/2 lb feta cheese, crumbled
1/2 cup balsamic vinegar

Steps:

Blanch asparagus briefly in boiling water on stove top, then plunge into ice cold water to stop them from cooking.
Chop asparagus into bite sized pieces.
In large bowl combine asparagus and tomato.
Add basil, sea salt and pepper.
Stir in feta, toss, and refrigerate.
Before serving, toss with balsamic vinegar.

WARM ASPARAGUS SALAD WITH TOMATOES

Warm Asparagus Salad with Tomatoes image

You can eat this asparagus salad cold and use leftover cooked asparagus but I prefer it when the asparagus is still a little bit warm. Tastes great with meat or fish dishes.

Provided by backfee

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil, or more as needed
1 clove garlic, minced
1 pound asparagus spears, trimmed and cut into 1-inch pieces
salt to taste
1 squeeze lemon juice, or to taste
1 (10 ounce) basket cherry tomatoes, halved
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
½ teaspoon salt
4 tablespoons extra-virgin olive oil

Steps:

Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 10.5 g, Fat 8.4 g, Fiber 3.1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 371.4 mg, Sugar 4.3 g

ASPARAGUS WITH TOMATOES

Asparagus with Tomatoes image

This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.

Provided by KEANSOR

Categories Side Dish Vegetables Tomatoes

Time 12m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound thin asparagus spears, trimmed and cut in half
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
1 large tomato, seeded and chopped
1 pinch salt and pepper to taste

Steps:

Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g

ASPARAGUS, TOMATO AND FETA SALAD WITH BALSAMIC VINAIGRETTE

Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette image

A super delicious asparagus, tomato and feta salad drizzled with an easy balsamic vinaigrette. It's healthy, colorful, and flavorful and has such a great blend of textures.

Provided by Jaclyn

Categories Salad

Time 20m

Number Of Ingredients 10

Ingredients

6 Tbsp balsamic vinegar
1/4 cup olive oil
2 tsp dijon mustard
2 tsp honey
1 clove garlic (, minced)
Salt and freshly ground black pepper
2 lbs fresh asparagus ((preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces)
1 (10.5 oz)pkg. grape tomatoes, (halved)
2/3 cup chopped walnuts, (toasted)
4 oz feta cheese, (crumbled (scant 1 cup))

Steps:

Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).

Nutrition Facts : Calories 237 kcal, Carbohydrate 13 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 205 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

ASPARAGUS AND SUN-DRIED TOMATO SALAD

Asparagus and Sun-Dried Tomato Salad image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 18m

Yield 3 to 5 servings

Number Of Ingredients 9

Ingredients

2 bunches asparagus, stems trimmed and split lengthwise
2 tablespoons chopped fresh garlic
1/4 cup vegetable oil
3 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons coarsely chopped rosemary leaves
2 tablespoons coarsely chopped thyme leaves
1 (8-ounce) jar julienne sliced sun-dried tomatoes in oil, drained
12 shiitake mushrooms, stems removed and sliced thin

Steps:

Preheat grill on medium-high heat.
Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
Remove mushrooms and mix into asparagus mixture. Serve at room temperature.