Warm Asparagus Mushroom Salad with Goat Cheese and Balsamic Dressing
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This salad is an excellent first course for spring entertaining or for lunch with soup and bread.
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
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1 lb (500 g) asparagus
1 tbsp (15 mL) extra-virgin olive oil
2 cups (500 mL) thinly sliced mushrooms
2 cloves garlic, minced
1 sweet red pepper, thinly sliced
3 tbsp (50 mL) chopped fresh dill
3 cups (750 mL) mixed baby salad greens
1/4 cup (50 mL) goat cheese
Dressing:
1/3 cup (75 mL) extra-virgin olive oil
2 tbsp (25 mL) balsamic vinegar
1/4 tsp (1 mL) each 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
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