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Ingredients: 1 Pound(s) Thin asparagus, end trimmed and stalks peeled to the tip, if thick 1/2 Head red-leaf lettuce 1/4 Cup(s) Rice wine vinegar 2 Tablespoon(s) Water or vegetable stock 1/2 Teaspoon(s) Chopped walnuts 1/4 Teaspoon(s) Corn oil 4 Teaspoon(s) Sesame seed oil 1 Teaspoon(s) Unsalted butter 1/4 Cup(s) Raw sunflower seeds 1 Tablespoon(s) Diagonally sliced green onion, green part only Directions: Slice the asparagus in a long diagonal at 2" intervals. Blanch in a large pot of boiling water for about 4 minutes, until just tender-crunchy. Drain, refresh under cold running water, then dry carefully with paper towels. Whisk together the rice wine vinegar, soy sauce, sugar, red pepper, corn oil, sesame seed oil and salt, to taste. Toss with the asparagus. Cool, cover and refrigerate for several hours or overnight, if desired. Melt the butter in a small saute pan and stir-fry the sunflower seeds until golden brown. Remove and reserve. When ready to serve, toss the asparagus and vinaigrette again, arrange on red lettuce leaves on individual salad plates and top with toasted sunflower seeds and sliced green onions. Susan Bradley, "Pacific Northwest Palate", Posted by Michael Orchekowski
Check some related videos Similar recipes: Salad wraps Mix all vegetables and place in wrap. Chicken and barley salad Bring water to a vigorous boil in a medium saucepan over high heat. Stir in barley; return to a boil. Reduce heat, cover, and simmer 8-10 minutes or until barley is tender, stirring occasionally. Drain if necessary; cool. Toss barley with rem Asparagus frittata * or one 10-oz pkg frozen cut asparagus Cook fresh asparagus spears in a small amount of boiling water for 8-10 minutes or till crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1" pieces. Or, cook frozen Fall spinach salad 3 tb White wine vinegar 1/2 c Olive oil 2 tb Dijon mustard 1 x Shallot, minced 1/2 ts Salt 1/4 ts Pepper -----------------------------SALAD--------------------------- 15 c Spinach leaves 2 x Avocados, peeled, pitt Lemon cream-sauced pasta with asparagus and squash 1. Cook pasta; drain; keep warm. 2. In a large skillet cook asparagus, squash, and garlic in hot butter for 2 to 3 minutes or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet with a slotted spoon; add to pasta. 3. C Bow-tie pasta salad Mix everything between pasta and sundried tomatoes. Make dressing by mixing tarragon vinegar, salt, basil-garlic oil and herbs. Toss the dressing and pasta together. Sprinkle cranberries over top, let it chill for 2 hours and then serve. Roasted lemon asparagus Preheat oven broiler and toss asparagus with olive oil. Arrange in a single layer on a rimmed baking sheet and broil for 8 to 10 minutes, stirring every 2 to 3 minutes. The asparagus should be crisp and browned and slightly softened but not mushy. While a Apple salad Chop fruit into bite sized chunks. Mix sugar, egg, and milk in a saucepan. Cook until it bubbles around the edges, but do not boil. Remove from heat and add vanilla. Cool and pour over fruit. Toss and serve. Chicken salad deluxe In a large bowl combine chicken, chicken broth, celery, onion, green pepper, mushrooms and grapes; mix well. Cover and chill several hours. Saute the almonds in margarine, stirring constantly, until browned; spread on paper towel to cool. Imm Acapulco salad In a large saucepan, combine beer, water, bay leaves, peppercorns and salt. Bring to a boil; add fish, then cover and turn off heat. Allow to cool, covered, about 15 minutes or until fish is opaque throughout. (Fish cooks as liquid cools; this ext Romaine salad with lemon vinaigrette and shaved pecorino Beet carpaccio salad with mint vinaigrette Preheat oven to 350F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until be Ambrosia salad Drain fruits well. Combine all ingredients except lettuce and salad dressing, mixing lightly but thoroughly. Chill well. Serve in lettuce cups with salad dressing, if desired. 24 hour vegetable salad Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer mushrooms on top. Then layer peas and carrots. Arrange egg white slices and bacon over vegetables. Top with 1/2 cup cheddar cheese; set aside. In a mixing bowl, combine Cottage cheese-potato salad for 1 Preparation: 30 minutes including cooking potato plus chilling. Cook potato in its jacket until just tender. Cool until it can be handled, peel and dice into a bowl. You should have about 1 cup. Stir oil, vinegar, and salt together and pour o Grilled halibut with lemon-basil vinaigrette Whisk lemon juice, olive oil, crushed garlic cloves and gra ted lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature Curried chicken salad Stir to blend. Cover and chill for several hours or overnight. Contributor: justgreatrecipes.com Brown rice & sweet corn salad Heat the oil in a alrge wok or pan and saute the onion until translucent. Add the diced green and red peppers and saute until tender. Reduce the heat and stir in the corn, rice, and finally the guava. Remove from heat and season to taste. Chill Chicken pineapple salad Skin the chicken. Cut the meat into neat, bite sized pieces and put them in a large bowl. Halve the pineapple. Using a serrated knife, remove the flesh from the skin, leaving the shell intact. Remove the core and chop the flesh into bite sized pieces and Shrimp & asparagus salad Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, 20-minute potato salad Preparation Time: 2:00 Add potatoes to boiling water; cook 12 minutes or until tender. Drain. Toss with remaining ingredients; refrigerate. Makes 6 servings. Baked chicken salad Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Hot & cold salad sampler Heat oven to 450 degrees. Arrange potatoes on baking sheet; bake until lightly browned and crisp, 20 to 25 minutes, as package directs. Meanwhile, in small bowl mix sour cream and dressing to blend thoroughly; set aside. Line four serving plates with let Asian pear salad In a large bowl, toss together greens, dates, prosciutto, mint and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately. Contributor: Martha Stewart X's spinach salad Prepare dressing first: blend together sugar, oil, mustard and salt. Add vinegar, celery seeds and grated onion; shake or beat well. Chill. Mix together all salad ingredients, except asparagus spears. Pour chilled dressing over all and toss Hot and cold salad sampler Heat oven to 450 degrees. Arrange potatoes on baking sheet; bake until lightly browned and crisp, 20 to 25 minutes, as package directs. Meanwhile, in small bowl mix sour cream and dressing to blend thoroughly; set aside. Line four serving plates with l Indonesian chicken salad Roast the peppers by broiling or grilling it until it's black all over. Or stick it on a long-handled fork and blacken it over a gas flame. Peel, seed and dice (you'll need 1/4 cup). Cook the rice according to the package directions; Tahini ginger salad dressing Blend all these ingredients well. Variations can be made by omitting the ginger and adding more lemon juice to make Tahini-Lemon Dressing or 2 teaspoons crushed mint leaves for Tahini-Mint Dressing. Makes 2 cups. Couscous salad In a large bowl, combine the couscous and bouillon granules. Stir in the water. Cover and set aside for 5 minutes or until the liquid is absorbed. Add the tomato, cucumber, and dressing and toss until blended. Cover and refrigerate until ready to serve. J Calico salad Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill. Mrs. John P. Elberti Pesto potato salad Steam whole unpeeled potatoes until soft when pierced with a fork, about 30 to 40 minutes. Cool and cube. Place in a large bowl and toss gently with tomatoes, onions and celery. In a small bowl, combine mayonnaise, yogurt and 1/4 cup pe Tomato, basil, and olive salad Preheat oven to 400 degrees. To make croutons, roughly tear the bread and toss with some olive oil. Place on a baking sheet lined with parchment or foil, and bake for 10 minutes or until crisp and golden. Place the arugula on serving plates and top with t Chicken orzo salad In a large skillet, over high heat, heat 2 tablespoons of the olive oil. Add mushrooms; cook and stir until tender, about 7 minutes. In a medium sized bowl, combine mushrooms with chicken and bell pepper. In a small bowl stir together the remaining two ta Endive and asian pear salad Combine walnuts, 1 T water, sugar, cayenne, salt in small nonstick skillet. Stir over medium heat until water evaporates and nuts are dry and golden, about 4 minutes. Remove from heat; cool. (Can be made 1 day ahead. Store airtight at room temp) Whisk o Five cup fruit salad Combine all ingredients except garnish, and chill several hours or overnight. Serve on lettuce cups garnished with grapes or cherries. Mrs. Robert F. Lewis Scalloped asparagus 1. In a 1-quart, heat-resistant, non-metallic measuring cup place butter. Heat, uncovered, in Microwave Oven 1 minute or until melted. 2. Stir in flour and salt until smooth. Gradually add milk, stirring constantly. 3. Heat, uncovered, in Mi Wild rice and cranberry salad In a 3 qt saucepan over high heat, bring the water to a boil. Add the rice and bay leaves. Cover, reduce heat to med and cook for 40 - 50 min, o until the rice is tender and the water is absorbed. Discard bay leaves. Fluff rice with a fork and c Warm potato & tuna salad. 1. Cook the potatoes in lightly salted water for about 15 minutes or until tender. 2. While the potatoes are cooking mix together the spring onions, most of the parsley, the lemon juice vinegar and olive oil. Drain the potatoes and place in Asparagus with mustard dressing Fill large skillet with enough water to cover asparagus. Add 1/2 teaspoon salt. Bring to boiling. Add asparagus. Return to boiling. Add asparagus. Return to boiling. Lower heat; simmer 3 to 5 minutes or until crisp-tender and knife tip can be inse Asparagus pesto with tiny potatoes and pasta For the pesto: 1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water (reserve water for pasta) You will have twice as much of the pesto as you need. You can cut the pesto amount in half, but I encourage you to make th Broccoli and asparagus soup In a large saucepan add 3 cups of vegetable stock, 1 small onion finely chopped, 2 celery sticks chopped, 2 carrots chopped, broccoli, asparagus and let simmer for 1/2 hour, until vegetables are soft. Blend this mixture to a smooth consistency using a han Antibes chicken salad Poach or bake chicken breasts until tender. Chill, remove skins and all visible fat. Cut each half breast into 1/3" wide diagonal strips (about 2 cups). Place chicken breasts, fennel, red peppers, tomato and olives in large mixing bowl. Toss Pasta with asparagus In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8-10 minutes. Add Parmesan cheese; mix well. Pour over hot pasta Brazilian hearts of palm salad In a medium mixing bowl, combine the oil, vinegar and seasonings. Gently mix in the hearts of palm, tomato, onion and scallion. Refrigerate for at least 1 hour before serving. Serve over bed of leaf lettuce. Chicken salad delight Bring water to a boil; stir in barley, bouillon granules, and 1/4 teaspoon salt. Reduce heat. Cover; simmer 50 to 60 minutes or until tender, stirring occasionally. Drain; cool. Combine cooked barley, chicken, grapes, celery and walnuts. C Melon and prawn salad In a small bowl, combine the mayonnaise, sour cream, lime juice, chutney, and curry. Chill. Peel and seed the melons. Cut the melons into geometric shapes or slices. Add the melon and prawns to the mayonnaise mixture and toss gently. Brown rice salad with apples and walnuts Put Rice in medium sauce pan along with water, oil, and salt. Cover, bring to a boil, and reduce the heat to simmer. Cook for 45 minutes or until the rice is tender and all the water has been absorbed. Meanwhile, combine the walnuts, celery, scallions, ra French cabbage salad Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp. Cut up the onion and garlic and fry them in the bacon fat. When they are brown, pour in the vinegar. Bring it just up to a simmer, add all the Asparagus with strawberry vinaigrette Trim asparagus and cut each stalk in thirds. Steam until tender but still crisp. (Thin young stalks took 5 minutes.) Plunge in ice water; drain. Wash strawberries, then hull. Cut strawberries in half; combine with asparagus. Combine dres Rice salad #2 Steam cauliflower and broccoli until tender. Set aside. Boil corn until tender but still crisp. Drain corn and add to cauliflower and broccoli. Mix rice with vegetables. Blend tofu tahini oil, umeboshi paste, vinegar, water and parsley i