Asparagus & Goat Cheese Salad
Asparagus & Goat Cheese Salad might be just the side dish you are searching for. For $3.13 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains about 9g of protein, 18g of fat, and a total of 254 calories. This recipe serves 6. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. A few people made this recipe, and 58 would say it hit the spot. From preparation to the plate, this recipe takes around 21 minutes. It is brought to you by Recipe Girl. If you have raspberry jam, romaine lettuce, mixed baby greens, and a few other ingredients on hand, you can make it. Overall, this recipe earns a spectacular spoonacular score of 90%. Goat Cheese And Asparagus Macaroni Salad, Asparagus Salad with Tomato and Goat Cheese, and Asparagus, Tomato & Goat Cheese Salad are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 6 minutes
Ingredients:
2 pounds asparagus, trimmed, blanched & cooled
2 Tablespoons balsamic vinegar
1/4 cup canola oil
1 small clove garlic, minced
4 ounces goat cheese, crumbled
1 Tablespoon granulated sugar
kosher salt & freshly ground black pepper, to taste
5 ounces mixed baby greens
1/4 cup pine nuts, toasted
2 Tablespoons seedless raspberry jam
1 Tablespoon red wine vinegar
1 head romaine lettuce, leaves separated, trimmed & torn into bite-sized pieces
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
1. Prepare vinaigrette: In a small saucepan over medium heat, combine the balsamic vinegar, sugar and garlic and bring to a simmer, stirring frequently to dissolve the sugar. Simmer the mixture, uncovered, until reduced slightly, about 5 minutes. Add the raspberry jam and cook for 1 minute longer. Remove from heat and let cool to room temperature, then whisk in the red wine vinegar followed by the canola oil. Season to taste with salt and pepper. Set aside.2. Assemble salad: In a large bowl, combine asparagus, romaine, greens, most of the pine nuts, and most of the goat cheese. Drizzle vinaigrette over the salad and toss gently to coat all the ingredients. Season to taste with salt and pepper.3. Transfer salad to chilled salad bowls or plates. Garnish with remaining pine nuts and goat cheese. Serve immediately.
Step by step:
1. Prepare vinaigrette: In a small saucepan over medium heat, combine the balsamic vinegar, sugar and garlic and bring to a simmer, stirring frequently to dissolve the sugar. Simmer the mixture, uncovered, until reduced slightly, about 5 minutes.
2. Add the raspberry jam and cook for 1 minute longer.
3. Remove from heat and let cool to room temperature, then whisk in the red wine vinegar followed by the canola oil. Season to taste with salt and pepper. Set aside.
4. Assemble salad: In a large bowl, combine asparagus, romaine, greens, most of the pine nuts, and most of the goat cheese.
5. Drizzle vinaigrette over the salad and toss gently to coat all the ingredients. Season to taste with salt and pepper.
6. Transfer salad to chilled salad bowls or plates.
7. Garnish with remaining pine nuts and goat cheese.
8. Serve immediately.
Nutrition Information:
