Seared Asparagus, Roasted Bell Pepper and Spinach Salad with Goat Cheese
Pan-seared asparagus is tender-crispy, tossed with light and refreshing red wine vinaigrette along with roasted bell pepper, fresh baby spinach, and topped with creamy and soft goat cheese. A quick, easy and succulent salad!
Ingredients
| 1 ½ | tablespoons |
olive oil
for cooking, or other vegetable oil |
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 16 | ounces |
asparagus
1 pound, woody ends removed and cut on diagoal into 1-inch pieces |
|
|
salt and black pepper
to taste |
* | ||
| 1 | large |
shallots
thinly sliced |
* |
| 1 | tablespoon |
red wine vinegar
plus 1 teaspoon |
|
| 1 ¼ | teaspoons |
garlic
freshly minced, 1 medium to 1 large clove |
|
| 6 | ounces |
baby spinach
|
* |
| 3 |
roasted red bell peppers
sliced |
* | |
| 5 | ounces |
goat (chevre) cheese
crumbled |
Directions
Add 1½ tablespoons of oil in a 12-inch nonstick skillet over high heat until hot. Stir in the asparagus, salt and freshly ground black pepper to taste.
Cook until the asparagus is browned and almost tender, 2 to 3 minutes, stirring once. Add the sliced shallots and cook until softened and asparagus is tender-crisp, about 1 minute, stirring often.
Transfer to a large plate and let cool for 4 to 6 minutes.
Meanwhile, add the remaining 4 tablespoons of extra-virgin olive oil, vinegar, garlic, salt and black pepper to taste in a medium bowl, whisk until well blended.
In a large bowl, add spinach and 2 tablespoons of vinaigrette, toss until evenly coated.
Divide among the salad plates or a large salad serving bowl.
Toss the asparagus, sliced roasted pepper with remaining vinaigrette and place over the spinach. Top with the crumbled goat cheese and serve.
Nutrition Facts
Serving Size 122g (4.3 oz)
