Lemony Potato Broccoli And Goat Cheese Salad Food

LEMONY POTATO, BROCCOLI & GOAT'S CHEESE SALAD

Lemony potato, broccoli & goat's cheese salad image

A robust mix of goat's cheese, green veg and potatoes, topped off with pine nuts

Provided by Silvana Franco

Categories Dinner, Lunch, Main course, Starter

Time 35m

Number Of Ingredients 8

Ingredients

500g bag new potatoes
1 tbsp extra-virgin olive oil
zest and juice 1 lemon
1 broccoli head, cut into florets
200g green beans , trimmed
20g pack dill , leaves roughly chopped
100g goat's cheese
2 tbsp toasted pine nuts

Steps:

Boil the potatoes for 12-15 mins until tender. Lift out with a slotted spoon, drain well, then place in a serving bowl with the oil, lemon zest and juice. Leave to cool.
Add the broccoli and beans to the pan of boiling water. Cook for 4 mins until tender but still with some bite. Drain, then cool under cold running water.
Stir the drained broccoli and beans into the cooled potatoes with the dill and some seasoning. Break the goat's cheese into chunks and scatter over with the pine nuts.

Nutrition Facts : Calories 237 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.35 milligram of sodium

WARM POTATO SALAD WITH GOAT CHEESE

Warm Potato Salad with Goat Cheese image

You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 teaspoon Dijon mustard
1 small or medium garlic clove, minced or pureed
1/3 cup extra virgin olive oil, or for a low-fat dressing use 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil
1 1/2 pounds Yukon gold, fingerling or red bliss potatoes
Salt and freshly ground pepper to taste
2 to 4 tablespoons finely chopped red onion (to taste), rinsed with cold water and drained
2 tablespoons chopped flat-leaf parsley
2 ounces soft goat cheese
2 to 3 sage leaves, cut in thin slivers (optional)

Steps:

Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 2 grams, TransFat 0 grams

BROCCOLI SALAD WITH GOAT CHEESE

Broccoli Salad with Goat Cheese image

Provided by Nancy Fuller

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 heads broccoli, stems sliced thin, heads cut into small florets
3 tablespoons sherry vinegar or red wine vinegar
1 to 2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 red onion, minced
1 cup dried cherries, roughly chopped
1 cup chopped toasted hazelnuts
4 ounces goat cheese, crumbled

Steps:

Fill a large bowl with ice and water, and set aside.
Bring a large pot of water to a boil. Add the broccoli florets and sliced stems, and cook until just tender, about 3 minutes. Drain the broccoli and immediately plunge into ice water to stop cooking. Once cooled, drain and transfer to a salad bowl.
In a medium bowl, whisk together the vinegar, honey, mustard and olive oil.
Add the red onions, dried cherries and hazelnuts to the salad bowl, and toss to combine. Toss with the dressing, and top with the goat cheese.