Asparagus, Red Pepper, Spinach Salad With Sherry Vinegar And Goat Cheese

Submitted by: admin on April 2, 2020

Serves 4 To 6

Ingredients

6 tablespoons extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and cut into 1- by 1⁄4-inch strips
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
Salt and pepper
1 shallot, sliced thin
1 tablespoon plus 1 teaspoon sherry vinegar
1 garlic clove, minced
6 ounces (6 cups) baby spinach
4 ounces goat cheese, cut into small chunks

Instructions

feta can be substituted for the goat cheese

  1. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is crisp-tender, about 1 minute, stirring occasionally. Transfer to large plate and let cool 5 minutes.
  2. Meanwhile, whisk remaining 4 tablespoons oil, vinegar, garlic, 1⁄4 teaspoon salt, and 1⁄8-teaspoon pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.

Tags

Hi There!

Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:

Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃

Start your Free Trial today!