Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese | America's Test Kitche

Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese | America's Test Kitche

www.americastestkitchen.com

A quick sauté is the first step in creating salads with bold flavors and tender-crisp texture.

Keywords

  • Side Dishes
  • Cheese
  • Vegetables
  • Vegetarian
  • Quick
  • Salads
View full recipe on www.americastestkitchen.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

  • Nonstick skillet
  • Stove
  • Plate
  • Mixing bowl
  • Whisk
  • Salad plate
  • Measuring spoon
  • Chef's knife
  • Cutting board

Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 1 red bell pepper, stemmed, seeded, and cut into 1 by 1/4-inch strips
  • 1 pound asparagus, trimmed and cut on bias into 1-inch lengths
  • Salt
  • pepper
  • 1 shallot, sliced thin
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 1 garlic clove, minced
  • 6 ounces (6 cups) baby spinach
  • 4 ounces goat cheese, cut into small chunks

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More Like This