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Pan-Roasted Vegetable and Goat Cheese Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Pan-Roasted Vegetable and Goat Cheese Salad

This recipe makes 2 servings

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Nutritional Info

Per serving: about -
cal 223
pro 6 g
total fat 17 g
sat. fat 4 g
carb 14 g
fibre 4 g
chol 7 mg
sodium 407 mg
% RDI: -
calcium 11
iron 21
vit A 68
vit C 138
folate 94

Sautéeing vegetables gives the same effect as roasting but it's much easier and faster -- especially when you're cooking for only two. White balsamic vinegar is available in specialty stores and some supermarkets.

Ingredients

Preparation

Cut red pepper into 3/4-inch (2 cm) chunks. Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices; cut crosswise into 3/4-inch (2 cm) lengths.

In nonstick skillet, heat 1 tsp (5 mL) of the oil over medium-high heat; sautéed pepper, zucchini, tomatoes and pinch each of the salt and pepper until browned and tender, about 4 minutes. (Make-ahead: Transfer to bowl; cover and set aside at room temperature for up to 2 hours.)

In large bowl, whisk together remaining oil, salt and pepper, balsamic vinegar and minced garlic. Add baby spinach and frisée lettuce; toss to coat. Divide between plates; top with vegetable mixture and crumbled goat cheese.

Source : Canadian Living Magazine: February 2004

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