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