Warm Asparagus Mushroom Salad with Goat Cheese and Balsamic Dressing

Warm Asparagus Mushroom Salad with Goat Cheese and Balsamic Dressing Image by: Warm Asparagus Mushroom Salad with Goat Cheese and Balsamic Dressing Author: Canadian Living

This salad is an excellent first course for spring entertaining or for lunch with soup and bread.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2003

Ingredients

  • 1 lb asparagus
  • 1 tablespoon extra-virgin olive oil
  • 2 cups thinly sliced mushrooms
  • 2 garlic cloves minced
  • 1 sweet red pepper thinly sliced
  • 3 tablespoons chopped fresh dill
  • 3 cups mixed baby salad greens
  • 1/4 cup goat cheese
Dressing:
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt and pepper

Method

Snap off tough ends of asparagus; cut stalks in half. In large pot of boiling salted water, cover and cook asparagus until tender-crisp, about 3 minutes. Drain and chill in ice water. Drain on towel.

Dressing: In small bowl, whisk oil, vinegar, salt and pepper; set aside.

In large nonstick skillet, heat oil over medium-high heat; stir-fry mushrooms until golden and no liquid remains, 4 minutes. Add garlic and red pepper; stir-fry until fragrant, 2 minutes. Add dressing, asparagus and 2 tbsp (25 mL) of the dill; cook, stirring, until heated through, 2 minutes.

In large bowl, toss mixed greens with asparagus mixture; divide among plates. Top with goat cheese; sprinkle with remaining dill.

Nutritional facts Per serving: about

  • Sodium 223 mg
  • Protein 7 g
  • Calories 280.0
  • Total fat 25 g
  • Cholesterol 7 mg
  • Saturated fat 5 g
  • Total carbohydrate 10 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 83.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 34.0
  • Vitamin C 113.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Warm Asparagus Mushroom Salad with Goat Cheese and Balsamic Dressing

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