Roasted Pepper, White Bean and Goat Cheese Salad
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Roasted Pepper, White Bean and Goat Cheese SaladRoasted garlic brings a lovely creaminess and subtle sweetness to this salad's bright vinaigrette.based on1 ratings.
Roasted Pepper, White Bean and Goat Cheese Salad
Photography by Jodi Pudge
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 329329 cal |
| pro | 13 g13g pro |
| total fat | 18 g18g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 31 g31g carb |
| fibre | 3 g3g fibre |
| chol | 9 mg9mg chol |
| sodium | 777 mg777mg sodium |
| potassium | 434 mg434mg potassium |
| % RDI: | - |
| calcium | 88 calcium |
| iron | 1919 iron |
| vit A | 3838 vit A |
| vit C | 250250 vit C |
| folate | 3434 folate |
Roasted garlic brings a lovely creaminess and subtle sweetness to this salad's bright vinaigrette.
Ingredients
- 4 cloves garlic , (unpeeled)4 cloves garlic, (unpeeled)
- 3 sweet red peppers 3 sweet red peppers
- 1 can (19 oz/540 mL) navy beans , drained and rinsed1 can (19 oz/540 mL) navy beans or white kidney beans, drained and rinsed
- 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
- 4 tsp lemon juice 4 tsp lemon juice
- 2 tsp chopped fresh thyme 2 tsp chopped fresh thyme
- 2 tsp white wine vinegar 2 tsp white wine vinegar
- 1/2 tsp Dijon mustard 1/2 tsp Dijon mustard
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1/2 cup crumbled soft goat cheese 1/2 cup crumbled soft goat cheese
Preparation
Wrap garlic in foil; place on lined baking sheet along with red peppers. Roast in 425°F (220°C) oven, turning peppers occasionally, until skins are blistered, about 25 minutes for garlic, 35 minutes for peppers.
Transfer peppers to bowl; cover with plastic wrap and let stand for 15 minutes. Peel, seed and chop; transfer to clean bowl. Add beans.
Let garlic cool enough to handle; squeeze into small bowl. Whisk in oil, lemon juice, thyme, vinegar, mustard, salt and pepper until smooth. Pour over red pepper mixture, tossing to coat. Sprinkle with goat cheese.
Transfer peppers to bowl; cover with plastic wrap and let stand for 15 minutes. Peel, seed and chop; transfer to clean bowl. Add beans.
Let garlic cool enough to handle; squeeze into small bowl. Whisk in oil, lemon juice, thyme, vinegar, mustard, salt and pepper until smooth. Pour over red pepper mixture, tossing to coat. Sprinkle with goat cheese.
Source : Canadian Living Magazine: September 2011
- Keywords : Salad; Fall; Roast; Garlic; Red pepper; Beans; Goat Cheese; 400 calories;
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