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Saturday, April 23, 2016

Warm Asparagus Mushroom Salad with Goat Cheese and Balsamic Dressing

This salad is an excellent first course for spring entertaining or for lunch with soup and bread.

By The Canadian Living Test Kitchen
Source: Canadian Living Magazine: May 2003
Portion size 4


1 lb (454 g) asparagus
1 tbsp (15 mL) extra-virgin olive oil
2 cups (154 g) thinly sliced mushrooms
2 garlic cloves, minced
1 sweet red pepper, thinly sliced
3 tbsp (45 mL) chopped fresh dill
3 cups (165 g) mixed baby salad greens
1/4 cup (67 g) goat cheese

1/3 cup (75 mL) extra-virgin olive oil
2 tbsp (30 mL) balsamic vinegar
1/4 tsp (1 mL) salt and pepper


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.

Nutritional Information Per serving: about
cal 280 pro 7g total fat 25g sat. fat 5g 
carb 10g fibre 3g chol 7mg sodium 223mg 
% RDI:
calcium 6 iron 16 vit A 34 vit C 113 
folate 83

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