Best 20 Ww Balsamic Asparagus And Cherry Tomato Salad Recipes

ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.

FRESH ASPARAGUS, TOMATO, AND FETA SALAD

Steps:

• Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

BALSAMIC ASPARAGUS SALAD

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC

Steps:

• Preheat oven to 400 degrees.
• Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
• Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

BALSAMIC ASPARAGUS AND CHERRY TOMATO SALAD

Steps:

• Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
• Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
• Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes.
• Sprinkle with Parmesan cheese.

BALSAMIC ASPARAGUS AND CHERRY TOMATO SALAD

Steps:

• Chop tough ends off asparagus. Boil asparagus just until tender, about 4 to 6 minutes. (Or microwave asparagus about 2 to 3 minutes.)
• Plunge asparagus into a large bowl of ice water to stop them from cooking; drain and place on a serving platter. Sprinkle tomatoes over top.
• In a cup, stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes; sprinkle with cheese and serve. Yields 1/4 of asparagus per serving.

WW BALSAMIC ASPARAGUS AND CHERRY TOMATO SALAD

Steps:

• Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
• Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
• Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes.
• Sprinkle with Parmesan cheese.

BALSAMIC ASPARAGUS AND CHERRY TOMATO SALAD

Steps:

• Chop tough ends off asparagus. Boil asparagus just until tender, about 4 to 6 minutes. (Or microwave asparagus about 2 to 3 minutes.)
• Plunge asparagus into a large bowl of ice water to stop them from cooking; drain and place on a serving platter. Sprinkle tomatoes over top.
• In a cup, stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes; sprinkle with cheese and serve. Yields 1/4 of asparagus per serving.

BALSAMIC ASPARAGUS & TOMATO SALAD

Steps:

• Chop woody ends off asparagus.
• Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
• Plunge into ice water to stop cooking.
• Drain.
• Add cherry tomatoes.
• Stir together vinegar, orange juice and garlic; season to taste.
• Spoon dressing over asparagus and tomatoes.

WW FARRO SALAD WITH TOMATOES AND BALSAMIC VINEGAR

Steps:

• Combine farro, salt and water in a medium saucepan.
• Bring to boil over high heat.
• Reduce heat to low and simmer, covered until farro is tender, about 20 to 30 minutes.
• Drain well and let cool slightly.
• Meanwhile, in a medium bowl, combine tomatoes, parsley, onion, vinegar, oil and salt.
• Add farro to tomato mixture and toss to coat.
• Cover and chill at least 30 minutes for flavors to blend.
• Yields about 3/4 cup per serving.

FRESH BALSAMIC ASPARAGUS SALAD

Steps:

• Trim the asparagus (keeping the darker green and less fibrous parts) and cut into 1-inch pieces.
• Thinly slice the mushrooms.
• Simmer the asparagus in 1/2 cup of water with a pinch of salt until it is tender (about 10-13 minutes).
• While the asparagus is simmering, whisk the lemon juice, vinegar, Dijon mustard, and garlic together.
• Gradually add the olive oil and then the black pepper.
• Once you have drained the asparagus and let it cool, gently toss it with half of the dressing to coat it well.
• Toss the remaining dressing with the basil and the mushrooms, and sprinkle the mixture over the asparagus.
• Season to taste with salt, garnish with freshly grated Parmesan or Mizithra cheese, and serve.

ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR

Steps:

• Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
• Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

WARM CHERRY TOMATO SALAD

Steps:

• In a large non-stick skillet, heat vinegar, oil, and garlic over moderate heat until just simmering. Add tomatoes, pepper, and salt to taste and cook, tossing until slightly tender and heated through, 1 to 2 minutes.
• Toss tomatoes with shredded basil and garnish with basil sprigs.

EASTER ASPARAGUS SALAD WITH SHRIMP AND CHERRY TOMATOES

Steps:

• Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
• Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.
• Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.

CORN, CHERRY TOMATO & ASPARAGUS SALAD

Steps:

• Place lemon juice in a medium bowl and slowly whisk in the olive oil.
• Prepare an ice bath.
• In a large pot of boiling water add 1 tablespoon of salt.
• Add corn and asparagus and blanch till tender crisp.
• Strain into colander and place into ice bath until completely cool.
• Strain and let sit to completely drain all the water.
• Place in a large bowl with the tomatoes, reserved dressing and the mint.
• salt & pepper to taste.
• Serve chilled or at room temperature.
• Enjoy!

ASPARAGUS-TOMATO SALAD WITH DRESSING

Steps:

• In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

ASPARAGUS MOZZARELLA SALAD

Steps:

• 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 to a large bowl. Add the cheese, tomatoes, onion and basil., In a small bowl, whisk the oil, vinegar, garlic, salt, mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving.

WARM ASPARAGUS SALAD WITH TOMATOES

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.

ASPARAGUS AND TOMATO SALAD WITH GOAT CHEESE

Steps:

• Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
• Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
• Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

ASPARAGUS AND GRAPE TOMATO SALAD

Steps:

• Place the asparagus and zucchini in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water., In a large bowl, combine the asparagus, zucchini, tomatoes, onions and parsley. , Whisk the oil, vinegar, garlic, seasoned salt and mustard; pour over asparagus mixture and toss to coat. Sprinkle with cheese and sunflower kernels if desired.