Red Jalapeno Texas Salad With Melted Goat Cheese Recipes

WARM RED LENTIL SALAD WITH GOAT OR FETA CHEESE

Steps:

• Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the cumin seeds, garlic, and ginger and cook for about 2 minutes, stirring constantly.
• Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.
• After 20 minutes, remove from heat and stir in the mint and cilantro.
• In a frying pan (or skillet), heat the other tablespoon of olive oil over medium heat, add the onions, and cook for about 10 minutes or until softly translucent and browned.
• Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
• Mash the goat (or feta) cheese with the yogurt in a small bowl and season to taste with pepper.
• Divide the lentils between the serving plates and top with the onions and cheese mixture. Garnish with lemon quarters and serve with toasted rye bread, pitas, or melba toast.

RED JALAPENO SALAD WITH MELTED GOAT CHEESE

Steps:

• In a Blender combine the first 7 ingredients. Add more water if needed. Slowly drizzle in first the canola oil then the olive oil. Pour into bowl and add the jalapeno, cilantro and lime. Can be made up to 1 day ahead, cover and chill. Combine lettuce in bowl and toss with dressing to coat. Crumble goat cheese on top of salad - do not toss. Toast pine nuts and immediately pour on top of goat cheese till melted and creamy, toss and enjoy! *Serve with lime wedges.

TEXAS JALAPENO POTATO SALAD

Steps:

• Mix potatoes, eggs, onions, celery and jalapenos in large bowl.
• Add jalapeno juice and mayonnaise to desired consistency.
• Add salt and pepper to taste.
• Sprinkle chopped cilantro on top.
• Serve cold.