VEGETABLE SALAD WITH GOAT CHEESE
Categories Salad Potato Steam Quick & Easy Spring Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Steam potatoes until tender, about 10 minutes. Cool completely.
- Blend olives, anchovies, capers and garlic in processor until coarsely pureed. Gradually blend in oil, then lemon juice. Transfer mixture to large bowl. Add green onions and fennel fronds, if desired; stir to blend. Season olive mixture with salt and pepper. Add tomatoes, cucumber and potatoes to olive mixture. Toss to coat. Season salad to taste with salt and pepper. Sprinkle goat cheese over salad. Garnish with basil sprigs and serve.
GRILLED VEGETABLE SALAD WITH GOAT CHEESE
From Coastal Living magazine, just sounds like the perfect thing for a summer meal! I've lightened it up a bit, reducing the oil and cheese from the original recipe.
Provided by smellyvegetarian
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine vegetables in a large bowl and drizzle with 1 T oil. Toss to coat.
- Grill uncovered over medium-high heat for 10-12 minutes, turning once.
- Whisk together remaining ingredients. Toss with vegetables and top with goat cheese.
Nutrition Facts : Calories 101.2, Fat 6, SaturatedFat 2.1, Cholesterol 5.6, Sodium 338.6, Carbohydrate 9.3, Fiber 2.7, Sugar 6.1, Protein 4
GRILLED VEGETABLE SALAD WITH GOAT CHEESE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Cut out the pepper stems and then slice each lengthwise along the ribs or ridges into 3 or 4 large triangular wedges. Trim the stem and blossom ends from the zucchini and squash and cut them lengthwise into thin slices. Trim the eggplant and cut crosswise into 12 slices 1/4 to 3/8-inch thick. Peel the onion and cut into 1/4-inch slices.
- Trim the portobello mushroom stem even with the cap so it will lie flat on the grill. Brush all over with 1/2 tablespoon of the Rosemary Garlic Oil. Set aside.
- Set a cast iron grill pan over high heat and coat with vegetable cooking spray. Let it warm up for 3 to 5 minutes (or light your outdoor grill). Using a pastry brush, coat the zucchini, squash, eggplant, and red onion slices with about 2 1/2 tablespoons of the remaining oil; it will be a very thin film, but it should be enough. The peppers do not need any. Grill the vegetables, except the onion in batches as necessary, on each side, rotating them 45 degrees to make cross-hatch grill marks. They should be cooked until they are nicely browned, but not charred, cooked through but still hold their texture. The peppers will have black marks on the outside, but they are eaten with their skin and bright color intact. Grill the mushroom stem side down first, so when it is turned and finishes cooking, the juices will be retained. Reduce the heat to medium high and grill the onion, turning and rotating as described, until tender and browned but not burned. Here are the approximate cooking times, which will vary with your grill: Peppers - 6 to 7 minutes per side Zucchini and squash - 2 to 3 minutes on first side, 2 minutes on second Eggplant - 4 to 6 minutes per side Red Onion - 3 to 4 minutes per side Portobello - 5 to 6 minutes per side As the vegetables are cooked, transfer them to plates or a large baking sheet lined with wax paper. Transfer the portobello to a cutting board and let cool for at least 5 minutes; then slice. Be sure to reserve any mushroom juices. Season the grilled vegetables and mushroom lightly with salt and pepper.
- Line a large round or oval serving platter with the arugula. Arrange the grilled vegetables decoratively in bunches around the edge of the platter. Pile up the pepper wedges in the center.
- In a small bowl, whisk together the balsamic vinegar and lemon juice with the remaining Garlic Rosemary Oil. Mix in any reserved mushroom juices. Drizzle evenly over the salad. Crumble goat cheese on top. Serve at room temperature.
- Combine all the ingredients in a small glass jar with a lid. Let stand at room temperature at least 15 minutes, preferably 1 hour. If not using within several hours, cover and refrigerate for up to a week.;
SALAD WITH WARM GOAT CHEESE
Steps:
- Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
- Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
- Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
GRILLED VEGETABLE SALAD WITH GOAT CHEESE-GARLIC TOASTS
Another Wolfgang Puck recipe; here he grills vegetables because he says they retain more of their flavor than when steamed or boiled. A grilled jalapeno dressing is used as well. EatingWell Magazine, August/07.
Provided by Manami
Categories Corn
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Light a grill.
- Brush the bell peppers, fennel, eggplant, corn, onion, zucchini and jalapeno with oil and season with salt and pepper.
- Grill over moderately high heat for about 15 minutes, turning often, until the vegetables are lightly charred and tender.
- Peel the charred skin from the jalapeño, cut it in half and discard the stem and seeds.
- Coarsely chop the jalapeño and put it in a blender.
- Peel the bell peppers; coarsely chop them and transfer to a large bowl.
- Using a large knife, cut the charred corn kernels from the cob and add them to the bowl.
- Coarsely chop the remaining vegetables and add them to the bowl along with the cherry tomatoes.
- Add the 2 tablespoons of olive oil and the lime juice, cilantro and cumin to the blender and puree until smooth.
- Pour the dressing over the vegetables, toss well and season with salt and pepper.
- CRISPS:.
- Preheat the oven to 350°.
- Brush the bread with olive oil and bake for 7 minutes, until crisp.
- Alternatively, grill the bread over moderately high heat for about 30 seconds per side, until browned
- Meanwhile, in a bowl, blend the goat cheese with the parsley, chives and thyme; season with salt and pepper.
- Rub the toasts with the garlic. Spread the goat cheese on top and serve warm or at room temperature.
- *MAKE AHEAD The vegetables can be grilled up to 6 hours ahead. Toss them with the dressing just before serving.**.
Nutrition Facts : Calories 329.4, Fat 7.5, SaturatedFat 1.2, Sodium 490.8, Carbohydrate 58.4, Fiber 8.7, Sugar 6, Protein 10.1
ROASTED VEGETABLE SALAD WITH GOAT CHEESE
Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper.
- Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.
- In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese.
Nutrition Facts : Calories 461 g, Fat 34 g, Fiber 9 g, Protein 12 g
ROASTED VEGETABLES WITH GOAT CHEESE
Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
- In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.
Nutrition Facts : Calories 285 g, Fat 20 g, Fiber 6 g, Protein 10 g
More about "vegetable salad with goat cheese food"
GRILLED VEGETABLE SALADS WITH GOAT CHEESE - EATINGWELL
From eatingwell.com
Servings 4Calories 347 per servingTotal Time 10 mins
- Divide kale among 4 single-serving lidded containers. Top each with 1 ounce goat cheese and 1 tablespoon sunflower seeds. Seal the containers and refrigerate for up to 4 days.
- Transfer 2 tablespoons dressing into each of 4 small lidded containers and refrigerate for up to 4 days.
- The evening before taking your lunch to go, transfer one-fourth of the grilled vegetables (about 1 cup) to one of the meal-prep containers (the frozen vegetables will be thawed and ready to eat by lunchtime). Top the salad with dressing just before serving.
ROASTED VEGETABLE & GOAT CHEESE SALAD #SUNDAYSUPPER
From mylifecookbook.com
5/5 (1)Estimated Reading Time 4 mins
19 SALAD WITH GOAT CHEESE RECIPES - MY HOMESTEAD LIFE
From myhomesteadlife.com
GRILLED VEGETABLE SALAD WITH GOAT CHEESE CRUMBLES
From italianfoodforever.com
30 BEST SALADS WITH CHEESE WE CAN’T RESIST - INSANELY …
From insanelygoodrecipes.com
GRILLED VEGETABLE SALAD WITH GOAT CHEESE - RACHEL COOKS®
From rachelcooks.com
19 BEST SUMMER VEGETARIAN RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
GRILLED VEGETABLE AND GOAT CHEESE SALAD - FOOD NETWORK …
From foodnetwork.ca
2.5/5 (6)Servings 12
40 EASY 5-INGREDIENT LUNCH IDEAS - FOOD.COM
From food.com
SOUTHWEST PASTA SALAD - JO COOKS
From jocooks.com
GRILLED VEGETABLE SALAD - LOVE & GOOD STUFF
From loveandgoodstuff.com
ROASTED ASPARAGUS AND VEGETABLE SALAD | FOODLAND ONTARIO
From ontario.ca
ROASTED VEGETABLE SALAD WITH GOAT CHEESE | FRUGAL NUTRITION
From frugalnutrition.com
WARM FRENCH GOAT’S CHEESE SALAD (SALADE DE CHêVRE CHAUD)
From recipetineats.com
SHAVED VEGETABLE SALAD WITH GOAT CHEESE VINAIGRETTE AND WALNUTS
From giadzy.com
THIS ROASTED GOLDEN BEET SALAD WITH SHALLOT VINAIGRETTE
From allrecipes.com
FRIED GOAT CHEESE AND ROASTED ROOT VEGETABLE SALAD
From eatsbythebeach.com
ROASTED VEGETABLES & GOAT CHEESE PASTA SALAD - CLEAN EATING
From cleaneatingmag.com
ROASTED SUMMER VEGETABLE SALAD WITH GOAT CHEESE
From thedefineddish.com
BALSAMIC GRILLED VEGETABLES WITH GOAT CHEESE | NEIGHBORFOOD
From neighborfoodblog.com
GRILLED VEGETABLE SALAD | GRILLED VEGETABLE SALADS, VEGGIE DISHES ...
From pinterest.com
A VEGETABLE-PACKED PASTA SATISFIES A TEEN - THE WASHINGTON POST
From washingtonpost.com
GREEN GODDESS TORTELLINI SALAD - COOKIE AND KATE
From cookieandkate.com
SMOKY CORN SALAD, SHEET PAN ROASTED RATATOUILLE WITH SOCCA AND …
From goodmorningamerica.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love