Best 4 Pea Asparagus And Arugula Chopped Salad Recipes
Indulge in the symphony of flavors and textures with this Pea, Asparagus, and Arugula Chopped Salad. This vibrant salad bursts with fresh springtime ingredients, offering a delightful balance of sweet, earthy, and peppery notes. Crisp sugar snap peas, tender asparagus, and zesty arugula form the base of this refreshing dish.
Topped with creamy goat cheese, crunchy toasted walnuts, and a sprinkle of tangy dried cranberries, this salad is a feast for the senses. Drizzled with a zesty lemon-tahini dressing, it combines tangy and nutty flavors. This Pea, Asparagus, and Arugula Chopped Salad is not just a culinary delight, but also a nutritional powerhouse.
This article provides three additional salad recipes that are sure to tantalize your taste buds. The Spring Mix Salad with Roasted Sweet Potatoes and Goat Cheese offers a warm and hearty twist, while the Fennel, Orange, and Avocado Salad is a refreshing and citrusy delight.
Lastly, the Quinoa, Black Bean, and Corn Salad is a protein-packed and flavorful fiesta. Explore the vibrant flavors of spring with these delectable chopped salad recipes, guaranteed to add a burst of freshness to your meals.
PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD
Provided by Amanda Hesser
Categories project, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
- In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
- In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Vegetable Side Roast Vegetarian Asparagus Arugula Spring Shallot Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
- Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
- Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.
ASPARAGUS AND PEA SHOOT SALAD
Raw asparagus, peas, and wispy pea shoots are tossed in a creamy, tangy buttermilk dressing laced with tarragon and other herbs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Make the dressing: Pulse buttermilk, vinegar, oil, chives, parsley, tarragon, and 3/4 teaspoon salt in a blender until emulsified and pale green. Season with pepper.
- Make the salad: Prepare an ice bath. Bring a medium pot of lightly salted water to a boil. Add peas; blanch until vibrant green, 3 to 4 minutes. Drain in a colander, and transfer to ice bath. Let stand until cool. Drain in colander.
- Arrange asparagus, pea shoots, and peas on a platter. Drizzle with dressing and toss just before serving. Season with pepper.
PEA AND ASPARAGUS SALAD
Instead of making ribbons, thinly slice your asparagus on a strong bias -- this gives the raw vegetable a crisp-tender bite, and it isn't as stringy.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.
Tips:
- Use fresh, seasonal ingredients: This will ensure that your salad is packed with flavor and nutrients.
- Chop the vegetables into small pieces: This will make them easier to eat and will help the flavors to meld together.
- Use a light dressing: A heavy dressing will overwhelm the delicate flavors of the salad.
- Garnish the salad with fresh herbs: This will add a pop of color and flavor.
- Serve the salad immediately: This will prevent the vegetables from wilting.
Conclusion:
This pea, asparagus, and arugula chopped salad is a delicious and healthy way to enjoy the flavors of spring. It's easy to make and can be served as a main course or a side dish. With its vibrant colors and refreshing flavors, this salad is sure to be a hit at your next gathering.
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