SUMMER SALAD WITH GOAT CHEESE (DUTCH)
Posted for ZWT6, this sounds fabulous! Adapted from godutch.com The amounts for the salad greens and arugula seem low to me, I will probably add more when I make this. You can substitute the nectarines for strawberries, blueberries, and/or apples if desired.
Provided by noway
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the goat cheese into long slivers of about 1/3" wide.
- Peel the nectarines and divide them in segments.
- Heat a heavy skillet or stovetop grill pan. Thinly brush the nectarine segments with about 1 tbsp walnut oil. Grill them for a minute each side and take from the pan.
- Squeeze the half lemon over a small bowl, add honey, remaining walnut oil, fresh ground black pepper and salt to taste and whisk into a smooth dressing.
- Pour the dressing over the salad greens and goat cheese.
- Put the salad into four bowls and garnish with the grilled nectarine segments.
- Serve with a wholewheat baguette and a fruity wine such as Sangria if desired.
Nutrition Facts : Calories 463.2, Fat 38.2, SaturatedFat 12.4, Cholesterol 39.2, Sodium 262.7, Carbohydrate 20.7, Fiber 3.8, Sugar 14.4, Protein 14.7
WALDORF GOAT CHEESE SALAD
Fruit, nuts, and cheese are the perfect combination over greens - and even better with raspberry walnut vinaigrette.
Provided by MILTMAN
Categories Salad Waldorf Salad Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Toss lettuce with dressing in a mixing bowl; transfer to a serving dish. Scatter grapes, goat cheese, and pecans on top, and enjoy!
Nutrition Facts : Calories 266.3 calories, Carbohydrate 29.7 g, Cholesterol 11.2 mg, Fat 15.4 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 515.4 mg, Sugar 25.2 g
SUMMER RICE SALAD WITH GOAT CHEESE DRESSING
Categories Salad Onion Rice Side Goat Cheese Bell Pepper Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 17
Steps:
- For Dressing: Combine corn oil, goat cheese, vinegar, oregano, cumin and cloves in large bowl and whisk until well blended. Set aside.
- For Salad: Bring 4 1/2 cups water to simmer in heavy large saucepan. Add rice and 1 teaspoon salt and stir to combine. Reduce heat to low, cover and cook until rice is cooked through, about 20 minutes. Remove from heat and let stand 5 minutes.
- Transfer rice to large bowl. Fluff with fork. Pour goat cheese dressing over hot rice and let cool, tossing occasionally. Mix in corn, red and green bell peppers, red and green onions and chives. Season to taste with salt and pepper. (Rice salad can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.)
CHOPPED SUMMER SALAD WITH BEETS AND GOAT CHEESE
Provided by Molly O'Neill
Categories salads and dressings
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the beets, sugar and 1 tablespoon vinegar and cover with salted water by 1 inch. Bring to a boil, lower the heat and simmer, covered, until very tender, about 45 minutes. Drain and place in a bowl in the refrigerator to cool. When cool, rub the skins off with your hands. Discard the skins. Slice the beets into 16 thin slices.
- In a small bowl, make a vinaigrette by whisking together the mustard and remaining 1 tablespoon vinegar. While whisking vigorously, slowly drizzle in the oil until incorporated. Season with salt and pepper.
- In a large bowl, toss together the radishes, tomatoes, onion, scallion and lettuce with the vinaigrette mixture and season with salt and pepper.
- Arrange 4 beet slices in the center of a plate and season with salt and pepper. Place 3 slices of goat cheese in the form of a triangle on top of the beets and top with 1/4 of the salad mixture. Repeat with the remaining ingredients and serve.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 33 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 19 grams, Sodium 741 milligrams, Sugar 12 grams, TransFat 0 grams
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