Warm Asparagus Mushroom Salad with Goat Cheese and Balsamic Dressing
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 280 |
| pro | 7 g |
| total fat | 25 g |
| sat. fat | 5 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 7 mg |
| sodium | 223 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 16 |
| vit A | 34 |
| vit C | 113 |
| folate | 83 |
This salad is an excellent first course for spring entertaining or for lunch with soup and bread.
Ingredients
- 1 lb asparagus
- 1 tbsp extra-virgin olive oil
- 2 cups thinly sliced mushrooms
- 2 garlic cloves, minced
- 1 sweet red pepper, thinly sliced
- 3 tbsp chopped fresh dill
- 3 cups mixed baby salad greens.php">greens
- 1/4 cup goat cheese
- Dressing:
- 1/3 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1/4 tsp salt and pepper
Preparation
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.
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.
Source : Canadian Living Magazine: May 2003
- Keywords : Salad; Asparagus; Mushrooms; Garlic; Red pepper; Lettuce; Goat Cheese;
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