Mushroom Apple And Goat Cheese Salad Food

MUSHROOM, APPLE AND GOAT CHEESE SALAD

Mushroom, Apple and Goat Cheese Salad image

Provided by Marie

Time 10m

Number Of Ingredients 10

Ingredients

1 lb mushrooms (chopped)
8 oz arugula
1 large apple (thinly sliced)
3 oz goat cheese (crumbled)
1/2 tbsp Dijon mustard
2 tbsp balsamic vinegar
1/4 cup olive oil
1 tbsp honey
1/2 shallot (minced)
Salt and pepper to taste

Steps:

Prepare the vinaigrette. In a small bowl, whisk together olive oil, vinegar and honey. Whisk in shallots and salt and pepper to taste. Set aside.
Toss together arugula, apple, mushrooms. Transfer to individual serving plates, and sprinkle with goat cheese. Drizzle with honey-balsamic vinaigrette and serve.

Nutrition Facts : ServingSize 1 /6th, Calories 167 kcal, Carbohydrate 10 g, Protein 5 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 72 mg, Fiber 1 g, Sugar 8 g

MUSHROOM, APPLE, AND GOAT CHEESE SALAD

Mushroom, Apple, and Goat Cheese Salad image

I got this recipe from an old issue of Southern Living and made it for a ladies luncheon. It went over very well!

Provided by mydesigirl

Categories Cheese

Time 26m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup walnut halves
1 tablespoon butter
1 lb assorted mushroom, trimmed and coarsely chopped
1 (4 ounce) package arugula, thoroughly washed
1 large cameo apple, thinly sliced
3 ounces goat cheese, crumbled
honey-balsamic vinaigrette, divided to taste

Steps:

Place walnuts in a single layer on a baking sheet.
Bake at 350* for 8 to 10 minutes or until toasted.
Melt butter in a large skillet over medium-high heat; add mushrooms, and saute 6 minutes or until tender.
Stir in 2 tablespoons Honey-Balsamic Vinaigrette.
Remove from heat, and let cool 15 minutes.
Toss together arugula, apple, mushrooms, and desired amount of Honey-Balsamic Vinaigrette.
Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese.

APPLE, CRANBERRY AND GOAT CHEESE SALAD

Apple, Cranberry and Goat Cheese Salad image

Provided by Celia Barbour

Categories easy, quick, salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup pepitas (shelled pumpkin seeds)
1/2 teaspoon olive oil
1/4 teaspoon salt
1/3 cup dried cranberries, chopped if desired
1/4 cup extra virgin olive oil
1 tablespoon apple cider (or raspberry, pear or other fruity) vinegar
Finely grated zest of half an orange, optional
Salt and freshly ground black pepper
1 apple, cored and quartered
1 head lettuce, cored and torn into pieces, or mesclun mix
1 6-ounce log of goat cheese

Steps:

Preheat oven to 350 degrees. Toss pepitas with olive oil and salt in a bowl. Spread on baking sheet and toast in oven until golden and popped, 8 to 10 minutes. Remove and let cool. Place pepitas and cranberries in bottom of a salad bowl.
In another bowl, combine extra virgin olive oil, vinegar and zest, if using. Season to taste with salt and pepper. Whisk until emulsified.
Thinly slice each apple quarter crosswise, and add to salad bowl. Add lettuce and dressing, and toss to mix. Crumble cheese over salad and serve.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 267 milligrams, Sugar 8 grams, TransFat 0 grams

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Melt butter in a large skillet over medium-high heat; add mushrooms, and saute 6 minutes or until tender. Stir in 2 Tbsp. Honey-Balsamic Vinaigrette. Remove from heat, and let cool 15 minutes.
Toss together arugula, apple, mushrooms, and desired amount of Honey-Balsamic Vinaigrette. Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese.

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