Pan-Roasted Vegetable and Goat Cheese Salad
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
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