Zutaten für Warm Asparagus Mushroom Salad With Goat Cheese Balsamic Dressi
- 1 pound asparagus
- Extra Virgin Olive Oil
- 8 ounces sliced cremini mushrooms
- 2 cloves minced garlic
- Sweet Red Pepper
- Fresh Dill
- Baby Greens
- 4 ounces goat cheese
- 1/4 cup balsamic vinegar
- Salt
- Pepper
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Zubereitung von Warm Asparagus Mushroom Salad With Goat Cheese Balsamic Dressi
- Snap off the tough ends of 1 pound asparagus. Steam or blanch until tender-crisp, about 5-7 minutes. Set aside.
- In a small bowl, whisk together the balsamic vinaigrette ingredients: 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt and pepper to taste.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 8 ounces sliced cremini mushrooms and sauté until golden brown and all liquid has evaporated, about 5-7 minutes.
- Add 2 cloves minced garlic and 1/2 red bell pepper, thinly sliced. Sauté for another 2 minutes.
- Pour in the prepared balsamic vinaigrette and 2 tablespoons of fresh dill.
- Cook, stirring frequently, until heated through, about 2 minutes.
- Arrange the cooked asparagus on a plate in a sunburst pattern. Top with 4 cups mixed greens.
- Spoon the warm mushroom mixture over the greens and asparagus.
- Crumble 4 ounces of goat cheese over the salad.
- Sprinkle the remaining fresh dill over the salad and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
18g
Fat
15g
Carbs
3g
