Asparagus, Red Bell Pepper and Arugula Salad Recipe

Name: Asparagus, Red Bell Pepper and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 tablespoons olive oil, extra-virgin; 1/2 each sweet red bell peppers slice into 1-inch strips; 1/2 small red onion thinly sliced; 10 ounces asparagus woody ends removed and cut into diagoal 1-inch slices; ⅛ teaspoon salt and black pepper or to taste; 1/2 tablespoon white wine vinegar; 1 small garlic cloves freshly minced; 4 ounces arugula (roquette) about 3 cups; 2 ounces goat (chevre) cheese 1/4 cup, or any your favorite creamy cheese, crumbled

Servings: persons

1 tablespoon olive oil
2 tablespoons olive oil, extra-virgin
1/2 each sweet red bell peppers slice into 1-inch strips
1/2 small red onion thinly sliced
10 ounces asparagus woody ends removed and cut into diagoal 1-inch slices
⅛ teaspoon salt and black pepper or to taste
1/2 tablespoon white wine vinegar
1 small garlic cloves freshly minced
4 ounces arugula (roquette) about 3 cups
2 ounces goat (chevre) cheese 1/4 cup, or any your favorite creamy cheese, crumbled

1
Add 1 tablespoon of olive oil in a medium nonstick skillet over medium-high heat until hot.
2
Add red bell pepper strips and red onions, stirring once or twice, and cook until just start to soften, 2 to 3minutes.
3
Add asparagus, stirring once or twice, and cook until asparagus is browned and almost tender, 2 to 3 minutes.
4
Season to taste with a bit salt and black pepper.
5
Transfer to a large plate and let cool for a few minutes.
6
While vegetables are cooking, whisk together 2 tablespoons extra-virgin olive oil, vinegar, garlic, salt and black pepper to taste in a medium bowl until well blended.
7
In a large bowl, toss together arugula with1 tablespoons dressing until evenly coated.
8
Divide between two individual salad plates.
9
Toss the asparagus, bell pepper, and red onion with remaining dressing until well combined.
10
Place equal amount of salad on each plate with greens.
11
Top with goat cheese and serve.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 tablespoons olive oil, extra-virgin, 1/2 each sweet red bell peppers slice into 1-inch strips, 1/2 small red onion thinly sliced, and more.

Yes, Asparagus, Red Bell Pepper and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asparagus, Red Bell Pepper and Arugula Salad

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