Pan-Roasted Vegetable and Goat Cheese Salad

Author: Canadian Living

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.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: February 2004

Ingredients

  • 1 half sweet red pepper
  • 1 zucchini
  • 2 tablespoons extra virgin olive oil
  • 8 grape tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic minced
  • 2 cups baby spinach
  • 2 cups frisée lettuce
  • 2 tablespoons cold soft goat cheese crumbled

Method

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.

Nutritional facts Per serving: about

  • Sodium 407 mg
  • Protein 6 g
  • Calories 223.0
  • Total fat 17 g
  • Cholesterol 7 mg
  • Saturated fat 4 g
  • Total carbohydrate 14 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 94.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 68.0
  • Vitamin C 138.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Pan-Roasted Vegetable and Goat Cheese Salad

Login