No, I didn't name this one...although it sounds like one of my everything-it -has-in-it titles. This recipe came from Cooking Light magazine. It is a nice fresh salad to have on a warm summer eve. Plus it is a great Meatless Monday recipe:) If goat cheese just isn't your thing, just swap it out for whatever cheese you do like.
Salad:
2 c. cooked pasta (penne, mostaccioli, or those spirals)
12 asparagus spears
12 cherry tomatoes
1 T. olive oil
salt and pepper
1 T. minced shallots
1/2 c. chopped kalamata olives
2 c. arugula or spinach
1/2 c. crumbled goat cheese
Put asparagus and cherry tomatoes on a baking pan. Sprinkle with olive oil and some salt and pepper.
Bake at 400 for 6 minutes. Remove from oven. Remove asparagus from pan only. Return tomatoes on pan to oven for an additional 4 minutes. When asparagus is cool enough to handle, chop into large pieces. Combine all salad ingredients in a large serving bowl.
Dressing:
3 T. olive oil
2 T. lemon juice
1 T. Dijon mustard
1 1/2 t. honey
1 t. herbs de provence
Combine well. Pour over salad and toss well.
Salad:
2 c. cooked pasta (penne, mostaccioli, or those spirals)
12 asparagus spears
12 cherry tomatoes
1 T. olive oil
salt and pepper
1 T. minced shallots
1/2 c. chopped kalamata olives
2 c. arugula or spinach
1/2 c. crumbled goat cheese
Put asparagus and cherry tomatoes on a baking pan. Sprinkle with olive oil and some salt and pepper.
Bake at 400 for 6 minutes. Remove from oven. Remove asparagus from pan only. Return tomatoes on pan to oven for an additional 4 minutes. When asparagus is cool enough to handle, chop into large pieces. Combine all salad ingredients in a large serving bowl.
Dressing:
3 T. olive oil
2 T. lemon juice
1 T. Dijon mustard
1 1/2 t. honey
1 t. herbs de provence
Combine well. Pour over salad and toss well.
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