ROASTED BEET AND GOAT CHEESE SALAD WITH SUMMER GREENS
Steps:
- Preheat the oven to 425 degrees F.
- Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool.
- To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper.
- When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper.
- Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.
CITRUS AND GREENS SALAD WITH WONTON CROUTONS
Steps:
- Grate a teaspoon of zest from the orange and set aside in a small bowl.
- To make the citrus supremes: Using a paring knife, cut off 1/2-inch from both ends of the orange and grapefruit and stand them upright so they sit flat on the cutting board. Make downward cuts, following the contour of the fruit, to remove the entire pith and peel. Hold the orange in your hand over the bowl with the zest (to catch the juice) and carefully slice between the membranes to remove the segments. Squeeze the orange remnants to release the remaining juice. Place the orange supremes in a separate bowl and set aside. Repeat with the grapefruit, adding the juices to the zest bowl for a total of about 3 tablespoons juice. Set aside the orange and grapefruit supremes.
- To make the salad dressing: Into the bowl with the reserved citrus juice and zest, add the mustard, vinegar, honey, 1/2 teaspoon salt and several grinds black pepper. Whisk in the olive oil.
- Place the kale in a large serving bowl. Add the onions and drizzle with the dressing. Toss to coat. Season with salt if needed. Top with the citrus supremes, sesame seeds and Wontons. Drizzle with more dressing, as needed. Serve immediately.
- Heat about 2 inches neutral oil in a large saucepan to 365 degrees F and fill a small bowl with water. Set a wire rack over a baking sheet and set aside.
- Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl. Mash with a spoon to combine.
- To form the wontons: Lay out the wonton wrappers and add 1 teaspoon filling to the center of each. To seal, dip your finger in the water and wet the perimeter of the wrapper. With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle. Pinch to seal. Repeat with the remaining 2 opposite corners to create a four-cornered star.
- Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. Drain on the wire rack. Season with salt. Repeat with the second batch of wontons.
SALAD GREENS WITH GRAPEFRUIT AND GOAT CHEESE
Make and share this Salad Greens With Grapefruit and Goat Cheese recipe from Food.com.
Provided by threeovens
Categories Citrus
Time 5m
Yield 1 bowl, 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, honey, salt, pepper and olive oil. Set aside.
- Toss the greens with the grapefruit, cheese and red onion. Pour on the vinaigrette and toss to coat evenly. Serve immediately.
Nutrition Facts : Calories 264, Fat 18.8, SaturatedFat 7.3, Cholesterol 22.4, Sodium 220.1, Carbohydrate 18.6, Fiber 2.5, Sugar 11.6, Protein 7.4
MIXED LETTUCES WITH GRAPEFRUIT, GOAT CHEESE, AND BLACK PEPPER
Grapefruit,goat cheese, and bittergreens make for a trio ofpleasantly contrasting flavors and textures.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Before peeling grapefruit, zest about one-quarter of the rind with a grater or zester (you should have about 1 teaspoon finely grated zest). Set aside.
- Peel grapefruit: Using a sharp knife, slice off both ends. Carefully slice downward, following the shape of the fruit to remove remaining rind and all pith. Slice grapefruit in half lengthwise, and place cut side down on a cutting board. Slice each half into six semicircles; set aside.
- Place reserved grated zest in a small bowl, and add vinegar and salt, if using. Whisk in oil, and set aside.
- Slice endive in half lengthwise, and remove core with a small knife. Slice each half lengthwise into 1/4-inch-wide strips. Place in a medium bowl, and add the salad greens; drizzle with dressing, and crumble in half of the goat cheese. Toss thoroughly to coat leaves evenly.
- Divide among four salad plates, and arrange three grapefruit slices on top of each serving. Slice remaining goat cheese into four rounds, and place one on top of each salad. Season with pepper, and serve immediately.
Nutrition Facts : Calories 155 g, Cholesterol 10 g, Fat 10 g, Fiber 5 g, Protein 7 g, Sodium 258 g
WINTER GRAPEFRUIT SALAD
Make and share this Winter Grapefruit Salad recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- make dressing: whisk together grapefruit juice, vinegar, oil, sugar, salt and pepper. Set aside.
- Combine salad greens, grapefruit, pears, cranberries and pecans; top with cheese. Add dressing and toss gently.
Nutrition Facts : Calories 288.9, Fat 16.1, SaturatedFat 3.1, Cholesterol 6.3, Sodium 211.8, Carbohydrate 36.1, Fiber 4.7, Sugar 13.9, Protein 5.2
GREEN SALAD WITH BAKED GOAT CHEESE
I combined my favorite parts of a variety of salads to create this masterpiece. The warm baked cheese and crunchy croutons are wonderful complements to the crisp salad greens.-Deb Morris, Wevertown, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut goat cheese into eight slices; brush both sides with olive oil and coat with bread crumbs. Place on an ungreased baking sheet. Bake until cheese is bubbly, 5-6 minutes., In a large bowl, combine salad greens, cranberries, walnuts and bacon; transfer to a platter. Top with cheese and croutons. Serve with dressing of your choice.,
Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 192mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
GRAPEFRUIT, BEET, AND BLUE CHEESE SALAD
Categories Salad Appetizer No-Cook Quick & Easy Wheat/Gluten-Free Blue Cheese Grapefruit Beet Watercress Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- Divide watercress between 2 salad plates and arrange grapefruit sections and cheese decoratively on top. In a small bowl toss together beets, 2 teaspoons oil, and vinegar and divide between salads. Drizzle salads with remaining oil and season with salt and pepper.
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GRAPEFRUIT SALAD WITH CILANTRO AND GOAT CHEESE - CRUMB …
From crumbtopbaking.com
5/5 (25)Estimated Reading Time 4 minsCategory Dinner; LunchTotal Time 10 mins
- Add all the ingredients to a blender and blend on high until well combined but bits of cilantro still remain.
- In a large bowl, add the greens/herb mix, cilantro, goat cheese, grapefruit and onion. Add the desired amount of dressing and toss to combine.
SALAD WITH GRAPEFRUIT AND GOAT CHEESE - JAMIE GELLER
From jamiegeller.com
Servings 4Estimated Reading Time 1 minCategory SaladsTotal Time 15 mins
- Before peeling the grapefruit, zest about one-quarter of the rind with a grater or zester (you should have about 1 teaspoon finely grated zest). Set aside.
- Peel and cut the grapefruit into segments. Using a sharp knife, slice off both ends. Carefully slice downward, following the shape of the fruit to remove remaining rind and all pith. Cut out slices going around the grapefruit. Squeeze the remaining juice into the bowl of zest.
- Prepare lettuce and place each portion on a plate. Top with grapefruit and sprinkle with goat cheese. Drizzle over dressing and fresh ground black pepper if desired. Top with plain or candied pecans. Enjoy Nutrition information includes 1/2 cup of plain pecans.
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