Balsamic Goat Cheese Salad Dressing Food

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ROASTED BEET AND GOAT CHEESE SALAD WITH BALSALMIC VINAIGRETTE



Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette image

The flavors of tender roasted beets are enhanced thanks to the subtle bite of goat cheese and a drizzling of balsamic dressing.

Provided by By Brooke Lark

Categories     Side Dish

Time 1h

Yield 2

Number Of Ingredients 6

2 to 3 medium red or golden beets
1/3 cup olive oil
3 tablespoons balsamic vinegar
4 cups mesclun salad mix, spinach leaves, or herbed salad mix
4 oz goat cheese, crumbled
Salt and pepper to taste

Steps:

  • Preheat oven to 425°F. Clean beets thoroughly. Slice in half with a sharp knife, then place in a small baking dish lined with parchment. Drizzle half of the olive oil over the beets; bake 40-45 minutes, or until the beets are tender when pierced with a fork.
  • Remove beets from oven; allow to cool slightly. In small bowl, whisk together the remaining olive oil and balsamic vinegar. Remove the skin of the beets and discard. Dice beets into bite-sized pieces.
  • Arrange salad mix on plate, sprinkle with beets and goat cheese crumbles. Drizzle with balsamic dressing. Season to taste with salt and pepper.

Nutrition Facts : Calories 650, Carbohydrate 15 g, Cholesterol 60 mg, Fat 9 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 11 g, TransFat 1/2 g

BALSAMIC HERBED MARINADE FOR GOAT CHEESE



Balsamic Herbed Marinade for Goat Cheese image

This is a great appetizer on crisp French bread, tossed on a salad or topped on cooked steak or hamburger!

Provided by Rita1652

Categories     Spreads

Time 15m

Yield 8 appetizers

Number Of Ingredients 12

1/2 cup balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon lemon zest, grated
2 garlic cloves, minced
1/4 cup thinly sliced fresh basil
1 teaspoon dried oregano
2 teaspoons fresh rosemary, diced
3/4 cup extra virgin olive oil
8 ounces soft fresh goat cheese, cut into 1 inch thick rounds
1/4 cup sun-dried tomato, sliced thinly
1/4 cup chopped black olives

Steps:

  • Mix vinegar, lemon juice, orange juice, lemon peel, garlic, basil, rosemary, and oregano in medium bowl.
  • Gradually whisk in oil.
  • Season to taste with salt and pepper.
  • Pour mixture into glass baking dish or a pickling jar.
  • Add goat cheese; turn to coat.
  • Refrigerate at least 2 hours or up to 2 days, turning occasionally.
  • Transfer goat cheese to platter.
  • Spoon marinade over.
  • Top with sun dried tomatoes and or black olives.

Nutrition Facts : Calories 282.9, Fat 26.8, SaturatedFat 7, Cholesterol 13.1, Sodium 175.2, Carbohydrate 5.3, Fiber 0.5, Sugar 3.7, Protein 5.8

GOAT CHEESE VINAIGRETTE



Goat Cheese Vinaigrette image

This goat cheese dressing is rich and tangy and extremely quick.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 4

1/4 cup cider vinegar
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 tablespoons fresh goat cheese, at room temperature

Steps:

  • Whisk the vinegar and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese.

BALSAMIC MARINADE FOR GOAT CHEESE



Balsamic Marinade for Goat Cheese image

Provided by Food Network

Yield 8 appetizer servings

Number Of Ingredients 12

1/2 cup balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
2 garlic cloves, minced
1/4 cup thinly sliced fresh basil
1 teaspoon dried Mexican oregano
3/4 cup extra virgin olive oil
8 ounces soft fresh goat cheese, cut into 1 inch thick rounds
1/4 cup finely diced red bell pepper
1/4 cup finely diced yellow bell pepper

Steps:

  • Mix vinegar, lemon juice, orange juice, lemon peel, orange peel, garlic, basil and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Pour mixture into glass baking dish. Add goat cheese; turn to coat. Refrigerate at least 2 hours or up to 2 days, turning occasionally.
  • Transfer goat cheese to platter. Spoon marinade over. Sprinkle with bell peppers.

BALSAMIC GOAT CHEESE SALAD DRESSING



Balsamic Goat Cheese Salad Dressing image

I came up with this while on a 30-Day Detox. I needed to be creative with foods that I was allowed (and not allowed), and this is what I've come up with. Amounts are approximate, I eyeballed everything.

Provided by Sandra E.

Categories     Salad Dressings

Time 5m

Yield 1/2 cup of dressing, 8 serving(s)

Number Of Ingredients 7

1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon apple cider vinegar
1 large garlic clove
1 1/2 ounces plain goat cheese
1/2 teaspoon fresh ground pepper
1 teaspoon dried basil

Steps:

  • Throw everything in the blender/food processor/hand-held immersion blender(mine has an attachment with a cup and lid, so I don't even need another container).
  • Blend until everything is combined.
  • Use right away or store in a jar in the fridge. You may need to give it a good shake just before using if you let it sit in the fridge for a few days.

BALSAMIC HERB SALAD DRESSING



Balsamic Herb Salad Dressing image

The dipping sauce that they serve with bread at Carabba's was my inspiration for this salad dressing. If you prefer you can switch the amounts of oil and vinegar and use as a dipping sauce. I also like to pour this over slices of fresh mozzarella.

Provided by AzMama17

Categories     Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
1 garlic clove, minced

Steps:

  • Combine ingredients and whisk together.

Nutrition Facts : Calories 122.1, Fat 13.6, SaturatedFat 1.9, Sodium 146, Carbohydrate 0.6, Fiber 0.2, Protein 0.1

WARM ASPARAGUS MUSHROOM SALAD WITH GOAT CHEESE & BALSAMIC DRESSI



Warm Asparagus Mushroom Salad with Goat Cheese & Balsamic Dressi image

A wonderful spring salad from Peter Martin's restaurant in Kitchener Ontario! Arrange the asparagus on the plate in a sunburst pattern, top it with mixed greens & the warmed dressing for an impressive first course.

Provided by CountryLady

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb asparagus
1 tablespoon extra virgin olive oil
2 cups thinly sliced mushrooms
2 cloves garlic, minced
1 sweet red pepper, thinly sliced
3 tablespoons chopped fresh dill
3 cups mixed baby greens
1/4 cup goat cheese
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Snap off tough ends of asparagus& cook in your favourite manner (steam, boil, roast, your choice but I highly recommend Pan Roasted Asparagus- recipe#84345) until tender-crisp.
  • Whisk dressing ingredients together in a small bowl& set aside.
  • Heat oil over medium-high heat in a large non stick skillet.
  • Stir fry mushrooms until golden& no liquid remains, about 5 minutes.
  • Add garlic& red peppers& stir fry for another 2 minutes.
  • Add dressing& 2 tbsps of the dill; cook, stirring frequently, until heated through, about 2 minutes.
  • Arrange asparagus& greens on the plate, top with dressing& goat cheese; sprinkle remaining dill.

ROASTED SQUASH AND GOAT CHEESE SALAD WITH SOY BALSAMIC DRESSING



Roasted Squash and Goat Cheese Salad With Soy Balsamic Dressing image

This is one tasty salad that won't leave you hungry with a delicious dressing made with honey, soy sauce and balsamic vinegar. Serve as a main for 2 or an appetizer for 4.

Provided by English_Rose

Categories     < 60 Mins

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 large butternut squash, peeled, de-seeded and chopped into 1in cubes
2 sprigs rosemary
fresh ground black pepper
2 tablespoons olive oil
3 1/2 ounces arugula
3 1/2 ounces goat cheese, roughly sliced
1 tablespoon chopped walnuts
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon clear honey
1 tablespoon soy sauce
1 garlic clove

Steps:

  • Heat the oven to 200ºC/ 400ºF.
  • Put the butternut squash in a roasting tin together with the garlic, rosemary and black pepper.
  • Drizzle over the oil, toss well and roast in the oven for about 25 mins until tender.
  • Whisk together the dressing ingredients.
  • Put the arugula in a large serving bowl and arrange the squash and goat cheese on top.
  • Pour the dressing over and scatter over the walnuts.

Nutrition Facts : Calories 920.7, Fat 58.7, SaturatedFat 16.2, Cholesterol 39.2, Sodium 800.5, Carbohydrate 92.8, Fiber 14.8, Sugar 26.1, Protein 20.4

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