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Seared Asparagus, Roasted Bell Pepper and Spinach Salad with Goat Cheese

 
Seared Asparagus, Roasted Bell Pepper and Spinach Salad with Goat Cheese
186

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!

Yield

4

servings

Prep

5

min

Cook

4

min

Ready

10

min

 

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

Get together all the ingredients.

First, get the asparagus prepared.
Meanwhile thinly slice the shallots or red onion.

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.

Add 1 1/2 tablespoons of oil in a 12-inch nonstick skillet over high heat until hot.
Add the 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.

Cook until softened and asparagus is tender-crisp, about 1 minute, stirring often.
Add the sliced shallots.

Transfer to a large plate and let cool for 4 to 6 minutes.

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.

Meanwhile prepare the vinaigrette.
Whisk until well blended, and set aside.

In a large bowl, add spinach and 2 tablespoons of vinaigrette, toss until evenly coated.

In a large bowl, add spinach and 2 tablespoons of vinaigrette.
Toss until well 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.

Slice the roasted bell peppers.
Finally crumble some goat cheese, and place on top.
Pour the remaining dressing over the asparagus and roasted bell pepper.
Toss until well coated, then place over the spinach.

Here we have this delicious and mouth-watery salad.

 

* not incl. in nutrient facts

Reviews

+1

over 7 years

Roasted bell pepper, pan-seared asparagus, fresh baby spinach, creamy goat cheese with a light vinaigrette, nothing complicated, and quick, easy to make; the flavor was just amazingly refreshing and tasty.

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Comments

Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 29279% of calories from fat
 % Daily Value *
Total Fat 26g 39%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 134mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 13%
Sugars g
Protein 18g
Vitamin A 73% Vitamin C 196%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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