Pan-Roasted Vegetable and Goat Cheese Salad

Tested Till Perfect

Sautéing 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.

Servings: 2

Ingredients:

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%
    Half sweet red pepper
    1 small zucchini
    2 tbsp (25 mL) extra-virgin olive oil
    8 grape tomatoes
    1/4 tsp (1 mL) each salt and pepper
    1 tbsp (15 mL) white balsamic vinegar or regular balsamic vinegar
    1 clove garlic, minced
    2 cups (500 mL) baby spinach
    2 cups (500 mL) frisée lettuce
    2 tbsp (25 mL) cold soft goat cheese, crumbled

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; sauté red 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





E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »


Advertisement







Featured Menu

Our Partners

Our Contests