CRANBERRY, GOAT CHEESE, AND PECAN SALAD
This Cranberry, Goat Cheese, and Pecan salad with Mixed Greens and Balsamic vinaigrette is an easy, vegetarian, gluten-free side or main.
Provided by Elizabeth Lindemann
Categories Salad
Time 10m
Number Of Ingredients 11
Steps:
- In the bottom of a large mixing bowl, whisk all the ingredients for the dressing together until well emulsified.
- Add the baby greens (4 cups) and toss together well with tongs to coat in the dressing.
- Add the sliced red onion (1/4 cup), the dried cranberries (1/4 cup), and the candied nuts (1/4 cup) to the bowl on top of the greens. Use the tines of a fork to crumble the soft goat cheese (2 oz.) directly into the bowl.
- Toss everything gently together. Divide into two serving bowls or plates and serve.
Nutrition Facts : Calories 327 kcal, Carbohydrate 28 g, Protein 7 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 17 mg, Sodium 541 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
MIXED GREENS WITH ROASTED CHERRY TOMATOES AND FRIED GOAT CHEESE CROUTONS
Steps:
- For the salad: Place the tomatoes on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until tender and starting to brown, about 20 minutes. Let cool.
- Meanwhile, toast the pecans in a large skillet over medium heat, tossing occasionally, until fragrant, 3 to 4 minutes. Let cool, then chop.
- For the vinaigrette: Whisk together the champagne vinegar, orange juice, honey, Dijon and shallot in a medium bowl. Slowly whisk in the olive oil; season with some salt and pepper.
- For the goat cheese croutons: Heat the vegetable oil in a medium skillet over medium-high heat. Slice the goat cheese into 8 equal rounds. Add to 3 shallow dishes, the flour, egg and panko. Coat each goat cheese round with flour, then egg and then panko, shaking off excess, and fry until golden on both sides, about 1 minute per side. Transfer to a paper-towel lined rack or plate.
- To assemble the salad, toss the greens, pear, pecans and tomatoes in a large bowl. Drizzle with some vinaigrette and gently toss to fully combine. Divide the salad among 4 salad plates, top each with 2 goat cheese croutons, and serve.
MIXED GREENS WITH GOAT CHEESE AND CANDIED ALMONDS
Categories Salad Fruit Juice Leafy Green Appetizer Quick & Easy Goat Cheese Almond Poppy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For almonds:
- Place foil on work surface. Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Mix in almonds. Immediately pour out onto foil, separating almonds with fork. Cool completely (mixture will harden).
- For salad:
- Boil apple cider in heavy large saucepan until reduced to 1/2 cup, about 23 minutes. Transfer to medium bowl and chill until cold. Add vinegar, onion, mustard and poppy seeds. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Toss greens, cheese and almonds in bowl with enough dressing to coat; serve.
MIXED GREENS WITH PECANS, GOAT CHEESE, AND DRIED CRANBERRIES
Make and share this Mixed Greens With Pecans, Goat Cheese, and Dried Cranberries recipe from Food.com.
Provided by Londonsbk
Categories < 15 Mins
Time 10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Whisk vinegar, mustard, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
- Mix greens, cranberries, and onion in large bowl. Mix in enough dressing to coat. Sprinkle with nuts and cheese.
ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE
Make and share this Orecchiette With Mixed Greens and Goat Cheese recipe from Food.com.
Provided by swirlycinnacakes
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.
- In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.
Nutrition Facts : Calories 476, Fat 4.8, SaturatedFat 2.1, Cholesterol 8.8, Sodium 452.2, Carbohydrate 87.8, Fiber 4.4, Sugar 4.6, Protein 19.4
MIXED GREENS SALAD WITH PEARS, GOAT CHEESE, AND FIG VINAIGRETTE
I love figs, so when I found this recipe I knew I had to try it. The vinaigrette came out very thick, so I had to adapt it to suit my needs. Pared with the goat cheese and pears, this was wonderful. The vinaigrette's sweet-tart taste makes it well suited for a marinade for grilled or roasted pork and chicken.
Provided by Abby Girl
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
- Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
- Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
- To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.
MIXED GREENS WITH GOAT CHEESE AND CANDIED ALMONDS
Make and share this Mixed Greens With Goat Cheese and Candied Almonds recipe from Food.com.
Provided by Mizzy
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For almonds: Place foil on work surface.
- Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves, brushing down sides of pan with wet pastry brush.
- Increase heat and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes.
- Mix in almonds.
- Immediately pour out onto foil, separating almonds with fork.
- Cool completely (mixture will harden).
- For salad: Boil apple cider in heavy large saucepan until reduced to 1/2 cup, about 23 minutes.
- Transfer to medium bowl and chill until cold.
- Add vinegar, onion, mustard and poppy seeds.
- Gradually whisk in olive oil.
- Season dressing to taste with salt and pepper.
- Toss greens, cheese and almonds in bowl with enough dressing to coat; serve.
Nutrition Facts : Calories 577.4, Fat 46.8, SaturatedFat 10.8, Cholesterol 19.6, Sodium 200.1, Carbohydrate 30.2, Fiber 2.6, Sugar 26.7, Protein 12.6
MIXED GREENS WITH GOAT CHEESE CROSTINI
Provided by Lynda Hotch Balslev
Categories Salad Cheese Leafy Green Tomato Appetizer Vegetarian Quick & Easy Goat Cheese Pine Nut Healthy Bon Appétit Switzerland Sugar Conscious Pescatarian Peanut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat broiler. Spread each baguette slice with 1 tablespoon goat cheese. Arrange on baking sheet, cheese side up.
- Whisk oil, vinegar and garlic in large bowl to blend. Add greens, sun-dried tomatoes and pine nuts; toss to combine. Season salad to taste with salt and pepper. Divide salad between 2 plates.
- Broil crostini just until cheese softens and begins to melt, about 1 minute. Arrange 4 crostini atop each salad.
GOAT CHEESE SOUFFLES AND MIXED GREENS WITH RASPBERRY VINAIGRETTE
Categories Cheese Dairy Egg Herb Bake Vegetarian Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups.
- Cut one 4-ounce goat cheese log into 6 equal rounds. Place 1 round in each prepared dish. Crumble remaining 4-ounce cheese log into large bowl.
- Bring milk to simmer in small saucepan. Remove from heat. Melt butter in heavy medium saucepan over medium-high heat. Add flour and stir 2 minutes. Gradually whisk in hot milk. Continue cooking until mixture is smooth and resembles thick paste, whisking constantly, about 2 minutes. Pour mixture over crumbled goat cheese in large bowl. Whisk in Parmesan, yolks, herbs and pepper. Cool soufflé base to lukewarm.
- Using electric mixer, beat egg whites with 1/4 teaspoon salt in another large bowl until stiff but not dry. Gently fold 1/4 of egg whites into lukewarm soufflé base to lighten. Fold in remaining egg whites. Divide soufflé mixture among prepared dishes. Transfer dishes to baking sheet and bake until soufflés are puffed and golden brown on top, about 22 minutes.
- Place soufflé dishes on serving plates. Mound Mixed Greens with Raspberry Vinaigrette alongside and serve.
MIXED SPRING GREENS WITH GOAT CHEESE
Make and share this Mixed Spring Greens With Goat Cheese recipe from Food.com.
Provided by Sageca
Categories Cheese
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the goat cheese cylinder into 12 equal sized rounds, pushing into shape with your fingers as necessary.
- Roll each disc into the bread crumbs, and place them on a baking sheet lined with aluminum foil.
- Refrigerate until ready to serve.
- Arrange the greens, tomatoes and onions on four individual plates.
- Mix the vinegar, oil, mustard,herbs and salt and pepper together until well blended.
- Turn on the broiler, and place the baking sheet with the goat cheese rounds under the heat.
- Cook for a minute or two until the cheese rounds are slightly golden and bubbly but still holding their shape.
- Arrange three goat cheese rounds on each salad plate, and then drizzle with the dressing.
- Serve immediately with Italian bread.
Nutrition Facts : Calories 559, Fat 50, SaturatedFat 14, Cholesterol 33.8, Sodium 576.8, Carbohydrate 16.4, Fiber 1.7, Sugar 5.3, Protein 12.3
MIXED GREENS WITH PLUMS AND MARINATED GOAT CHEESE
Marinate the cheese for a couple of hours, then assemble the salad just before serving.
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk oil and 2 tablespoons basil in shallow bowl. Season with salt and pepper. Add cheese; spoon basil oil over. Cover; let stand at room temperature 2 hours.
- Remove cheese from basil oil. Reserve oil. Toss greens and 1/4 cup basil in large bowl. Add reserved basil oil and vinegar; toss. Season with salt and pepper. Divide among 6 plates. Top each salad with 1 cheese round and plum wedges.
BABY GREENS WITH WARM GOAT CHEESE
Categories Salad Cheese Leafy Green Appetizer Sauté Quick & Easy Goat Cheese Winter Healthy Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 10
Steps:
- Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
- Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
- Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
- Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.
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