Asparagus, Red Bell Pepper & Arugula Salad
It's the season of fresh produce, such as asparagus and arugula. This refreshing salad has both of these delicious veggies along with red bell pepper tossed with a light and tasty vinaigrette, and topped with some creamy goat cheese or any your favorite creamy cheese.
Yield
2 servingsPrep
10 minCook
5 minReady
18 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| ½ | each |
sweet red bell peppers
slice into 1-inch strips |
|
| ½ | 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 |
*
|
| ½ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 0.5 | each |
sweet red bell peppers
slice into 1-inch strips |
|
| 0.5 | small |
red onion
thinly sliced |
|
| 289 | ml/g |
asparagus
woody ends removed and cut into diagoal 1-inch slices |
|
| 0.6 | ml |
salt and black pepper
or to taste |
*
|
| 7.5 | ml |
white wine vinegar
|
|
| 1 | small |
garlic cloves
freshly minced |
*
|
| 115.6 | ml/g |
arugula (roquette)
about 3 cups |
|
| 57.8 | ml/g |
goat (chevre) cheese
1/4 cup, or any your favorite creamy cheese, crumbled |
|
Directions
Add 1 tablespoon of olive oil in a medium nonstick skillet over medium-high heat until hot.
Add red bell pepper strips and red onions, stirring once or twice, and cook until just start to soften, 2 to 3minutes.
Add asparagus, stirring once or twice, and cook until asparagus is browned and almost tender, 2 to 3 minutes.
Season to taste with a bit salt and black pepper.
Transfer to a large plate and let cool for a few minutes.
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.
In a large bowl, toss together arugula with1 tablespoons dressing until evenly coated.
Divide between two individual salad plates.
Toss the asparagus, bell pepper, and red onion with remaining dressing until well combined.
Place equal amount of salad on each plate with greens.
Top with goat cheese and serve.
