Roasted Asparagus Salad

'This recipe was ideal for Easter dinner as this salad included a favorite spring veggie. Variation of a recipe from Southern Living, March 2010.

Roasted Asparagus Salad    8 servings
1 1/2 pounds fresh asparagus 
1/2 cup olive oil — DIVIDED USE
1 1/2 tablespoons chopped fresh basil — DIVIDED USE
1/2 teaspoon lemon pepper 
1/2 teaspoon salt -— DIVIDED USE 
1/4 cup balsamic vinegar  -- I used Tasteful Olive® Blanco Balsamic Vinegar
Juice of 1/2 lemon
1 garlic clove, minced
1 cup halved cherry or grape tomatoes (about 1/2 pt.) 
1/2 cup chopped red bell pepper 
1/4 cup finely chopped red onion 
Lettuce, shredded or torn into bite-size pieces --  I used Romaine


1. Preheat oven to 425°. Snap off and discard tough ends of asparagus.
2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper,  and 1/4 tsp. salt.
3. Add asparagus to olive oil mixture, and toss gently to coat. 
   
4. Place asparagus on a lightly greased baking sheet.
   
5. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
   
6. Whisk together balsamic vinegar, lemon juice, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.
   
7. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.
8. Arrange lettuce on serving platter. Top with asparagus and tomato-pepper-onion mixture. Drizzle with remaining balsamic vinegar mixture.

   

   Roasted asparagus was put on a bed of shredded lettuce with a  few Romaine hearts used as garnish on both ends of platter.

   

Note: To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours. The dressing and asparagus can also be made up to eight hours before serving.

Recipe without photos . . .

Roasted Asparagus Salad    8 servings

1 1/2 pounds fresh asparagus 

1/2 cup olive oil — DIVIDED USE

1 1/2 tablespoons chopped fresh basil — DIVIDED USE

1/2 teaspoon lemon pepper 

1/2 teaspoon salt -— DIVIDED USE 

1/4 cup balsamic vinegar  -- I used Tasteful Olive® Blanco Balsamic Vinegar
Juice of 1/2 lemon
1 garlic clove, minced

1 cup halved cherry or grape tomatoes (about 1/2 pt.) 

1/2 cup chopped red bell pepper 

1/4 cup finely chopped red onion 

Lettuce, shredded or torn into bite-size pieces --  I used Romaine

1. Preheat oven to 425°. Snap off and discard tough ends of asparagus.
2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper,  and 1/4 tsp. salt.
3. Add asparagus to olive oil mixture, and toss gently to coat. 
4. Place asparagus on a lightly greased baking sheet.
5. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
6. Whisk together balsamic vinegar, lemon juice, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.
7. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.
8. Arrange lettuce on serving platter. Top with asparagus and tomato-pepper-onion mixture. Drizzle with remaining balsamic vinegar mixture.

Note: To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours. The dressing and asparagus can also be made up to eight hours before serving.

Romaine Leaves with Creamy Olive Dressing

I had planned to make a chopped salad to go with our Cabbage, Sausage & Potato Soup but then a recipe in the December 2017 issue of Southern Living caught my eye. Here's my rendition of that recipe based on what I had in the fridge. 
This salad has lots of possibilities -- top lettuce leaves with a chunky blue cheese dressing; or add nuts, sunflower seed or pumpkin seeds instead of olives . . . the ideas are endless!

Romaine Leaves with Creamy Olive Dressing  7 to 8 servings
Dressing:
3/4 cup mayonnaise
1-2  tablespoons liquid from a jar of pimiento-stuffed olives
1 tablespoon+ balsamic vinegar (or could use lemon juice)
1/2 teaspoon black pepper
1/4 cup chopped pimiento-stuffed olives + 1/4 cup chopped black olives
2 tablespoons grated Parmesan cheese

Romaine lettuce leaves, separated into chunks (so several leaves constitute a serving) with lower section trimmed  (1-2 bunches of lettuce)

Topping:
Chopped grape or cherry tomatoes
Finely chopped broccoli (or use parsley)
Additional whole (seedless) black olives

1. Combine dressing ingredients and mix. Add more olive juice or vinegar (lemon juice) if needed to thin; a little milk could also be used as a thinner.
   
2. Arrange lettuce leaves on a platter.
   
3. Right before serving, add dollops of dressing to the center of the lettuce leaves.
4. Sprinkle on chopped tomatoes and broccoli; garnish with additional olives.

Recipe without photos . . .
Romaine Leaves with Creamy Olive Dressing  7 to 8 servings
Dressing:
3/4 cup mayonnaise
1-2  tablespoons liquid from a jar of pimiento-stuffed olives
1 tablespoon+ balsamic vinegar (or could use lemon juice)
1/2 teaspoon black pepper
1/4 cup chopped pimiento-stuffed olives + 1/4 cup chopped black olives
2 tablespoons grated Parmesan cheese

Romaine lettuce leaves, separated into chunks (so several leaves constitute a serving) with lower section trimmed (1-2 bunches of lettuce)

Topping:
Chopped grape or cherry tomatoes
Finely chopped broccoli (or use parsley)
Additional whole (seedless) black olives

1. Combine dressing ingredients and mix. Add more olive juice or vinegar (lemon juice) if needed to thin; a little milk could also be used as a thinner.
2. Arrange lettuce leaves on a platter.
3. Right before serving, add dollops of dressing to the center of the lettuce leaves.
4. Sprinkle on chopped tomatoes and broccoli; garnish with additional olives.