Pan-Roasted Vegetable and Goat Cheese Salad
This recipe makes 2 servings
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
- Keywords : Valentine's Day; Skillet; Salad; Cheese; Lettuce; Goat Cheese;
Related content
-
Spinach Dip in a Rye Shell
This dip has almost become a classic, although there are several versions. The bread becomes the...
-
Mince and Tatties
Annabelle Waugh, with mom Patricia Donaldson. When I was growing up, “mince and...
-
Traditional Scotch Pies
Enjoy these hearty pies hot or the next day cold for lunch. They travel well, which makes them...
-
Hot Milk Pastry
You don't have to worry about overworking this easy pastry. In fact, you can work with it while...
