Asparagus, Red Pepper, & Spinach Salad Recipe

Name: Asparagus, Red Pepper, & Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra virgin olive oil; 1 red bell pepper, cut in 1 x 1/4 nch strips; 1 lb asparagus, trimmed of tough ends and cut on the diagonal into 1-inch pieces; 1 medum shallot, sliced thin (about 1/4 cup); 1 tablespoon sherry wine vinegar; 1 teaspoon sherry wine vinegar; 1 medium garlic clove, minced; 1 (6 ounce) bag Baby Spinach; 4 ounces goat cheese, cut into small chunks; salt & fresh ground pepper

Servings: persons

6 tablespoons extra virgin olive oil
1 red bell pepper, cut in 1 x 1/4 nch strips
1 lb asparagus, trimmed of tough ends and cut on the diagonal into 1-inch pieces
1 medum shallot, sliced thin (about 1/4 cup)
1 tablespoon sherry wine vinegar
1 teaspoon sherry wine vinegar
1 medium garlic clove, minced
1 (6 ounce) bag Baby Spinach
4 ounces goat cheese, cut into small chunks
salt & fresh ground pepper

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 teaspoons salt and 1/8 teaspoons 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 tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool, 5 minutes.
2
Meanwhile, whisk remainng 4 tablespoons oil, vinegar, 1/4 teaspoons salt and 1/8 teaspoons 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.

380

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: 6 tablespoons extra virgin olive oil, 1 red bell pepper, cut in 1 x 1/4 nch strips, 1 lb asparagus, trimmed of tough ends and cut on the diagonal into 1-inch pieces, 1 medum shallot, sliced thin (about 1/4 cup), and more.

Yes, Asparagus, Red Pepper, & Spinach 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 Pepper, & Spinach Salad

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