Don't miss another issue…      Subscribe

Asparagus, Red Bell Pepper and Arugula Salad

 
Asparagus, Red Bell Pepper and Arugula Salad
38

It's the season of fresh produce, such as asparagus and arugula. This refreshing salad has both of these delicious veggies along with red bell pepper tossed with a light and tasty vinaigrette, and topped with some creamy goat cheese or any your favorite creamy cheese.

Yield

2

servings

Prep

10

min

Cook

5

min

Ready

18

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 tablespoon olive oil
2 tablespoons olive oil, extra-virgin
½ each sweet red bell peppers
slice into 1-inch strips
½ small red onion
thinly sliced
10 ounces asparagus
woody ends removed and cut into diagoal 1-inch slices
teaspoon salt and black pepper
or to taste
*
½ tablespoon white wine vinegar
1 small garlic cloves
freshly minced
*
4 ounces arugula (roquette)
about 3 cups
2 ounces goat (chevre) cheese
1/4 cup, or any your favorite creamy cheese, crumbled

Directions

Add 1 tablespoon of olive oil in a medium nonstick skillet over medium-high heat until hot.

Add red bell pepper strips and red onions, stirring once or twice, and cook until just start to soften, 2 to 3minutes.

Add asparagus, stirring once or twice, and cook until asparagus is browned and almost tender, 2 to 3 minutes.

Season to taste with a bit salt and black pepper.

Transfer to a large plate and let cool for a few minutes.

While vegetables are cooking, whisk together 2 tablespoons extra-virgin olive oil, vinegar, garlic, salt and black pepper to taste in a medium bowl until well blended.

In a large bowl, toss together arugula with1 tablespoons dressing until evenly coated.

Divide between two individual salad plates.

Toss the asparagus, bell pepper, and red onion with remaining dressing until well combined.

Place equal amount of salad on each plate with greens.

Top with goat cheese and serve.

 

* not incl. in nutrient facts

Reviews

+2

about 5 years

Around same time last year we made a similar recipe by using roasted bell pepper, baby spinach and red wine vinegar (see link below).

Got some local asparagus last week, also had some red bell pepper and fresh home-grown arugula. Then this time we made a few small changes, and salad came out refreshingly delicious.

It only took a few minutes to cook pepper, red onion and asparagus, light dressing combined everything together.

We love goat cheese, but if you are not a fan of it, feel free to use any your favorite creamy-soft cheese instead, such as fresh mozzarella.

Add review

 

 

Comments

Nutrition Facts

Serving Size 245g (8.6 oz)
Amount per Serving
Calories 29776% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 114mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 16g
Vitamin A 37% Vitamin C 78%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed