GREEN BEAN SALAD WITH CHICKPEAS AND MUSHROOMS
A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 10m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Steam or blanch the green beans for five minutes, then cool in a bowl of ice water. Drain and trim the stems. If the beans are very long, break in half.
- Combine the beans, mushrooms, chickpeas, Parmesan and herbs in a salad bowl. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the olive oil.
- Toss the dressing with the bean mixture shortly before serving. If desired, garnish with red pepper slices or toss them with the salad.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 28 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 745 milligrams, Sugar 12 grams, TransFat 0 grams
WILD MUSHROOM, ROASTED BEET, AND GOAT CHEESE SALAD WITH ONION PURéE
Steps:
- Make the onion purée:
- In a medium sauté pan over moderate heat, warm the oil. Add the onions and shallot and sauté, stirring occasionally, until soft. Season with salt, add the heavy cream, and continue to cook, stirring occasionally, about 5 minutes. Transfer the onion mixture to a food processor or blender and process until smooth.
- Make the mushrooms:
- In a medium sauté pan over high heat, warm the walnut oil. Add the mushrooms, in batches if necessary, and sauté, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes. Add the sage, season with salt, and continue to cook, stirring occasionally, until the mushrooms are golden and tender.
- Roast the beets:
- Preheat the oven to 425°F.
- Arrange the beets in a large, deep baking dish and drizzle with the oil. Add enough water to reach about 1/4 inch up the sides of the baking dish. Cover with foil and roast until the beets are tender, about 45 minutes. Once the beets are cool enough to handle, peel them and cut them into quarters. Transfer the beets to a medium bowl, add lemon zest, lemon juice, and chives, season with salt, and toss to combine.
- Toast the pumpkin seeds:
- Preheat the oven to 375°F.
- Arrange the pumpkin seeds on a large, rimmed baking sheet, drizzle with walnut oil, and toss to combine. Roast until toasted, about 10 minutes, then toss with salt.
- Cook the peas:
- Fill a large bowl with ice water.
- In a large pot of boiling salted water, blanch the peas until just tender. Drain, then immediately plunge the peas into the ice water to stop cooking. Drain the peas again and pat them dry.
- To serve:
- In a large bowl combine the mushrooms, beets, peas, goat cheese, and onion purée and toss to combine. Divide the salad among 4 plates, sprinkle with toasted pumpkin seeds, and serve.
GREEN BEAN CASSEROLE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
- Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
- Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.
WILD MUSHROOM AND GOAT CHEESE QUESADILLAS
Central Market recipe for Wild Mushroom and Goat Cheese Quesadillas...best with Mango guacamole (guac made with mango salsa rather than tomato/pepper)
Provided by GoldsmithLissa
Categories Cheese
Time 23m
Yield 24 wedges, 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute the mushrooms, red bell pepper and green bell pepper in the olive oil in a skillet for 4 to 5 minutes.
- Add the garlic and green onions. Saute for 2 minutes.
- Remove from the heat. Stir in the goat cheese.
- Spread 3 heaping tablespoons of the mushroom, bell pepper and goat cheese mixture over 4 tortillas. Top with the remaining tortillas.
- Grill on a flat griddle or in a large skillet on both sides until golden brown.
- Cut each quesadilla into 6 wedges.
Nutrition Facts : Calories 297.5, Fat 17.6, SaturatedFat 8.2, Cholesterol 26.1, Sodium 427.4, Carbohydrate 23.6, Fiber 1.9, Sugar 2.7, Protein 11.8
WARM GREEN BEAN AND POTATO SALAD WITH GOAT CHEESE
Delicious salad of green beans, potatoes, red peppers, and goat cheese goes perfectly with chicken or pork. Experiment with other potato types such as purple and other soft cheeses, such as garlic and herb.
Provided by Linda T
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
- Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
- Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 28.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 4 g, Protein 9.2 g, SaturatedFat 6.1 g, Sodium 404.1 mg, Sugar 8.2 g
SALAD OF FRENCH-STYLE GREEN BEANS AND GOAT'S CHEESE
French-style green beans (which is NOT the same as French green beans!) are great for salads: they are slightly sweeter than "normal" green beans, and because they are so flat they are easy to blanch quickly without losing any of the goodness. This recipe is great for picknicks -- bring the cheese separately and add to the salad just before serving. If you want to add some colour, add a finely cut tomato.
Provided by Is This Really Nece
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Juice the lemon. Cut the beans diagonally into broad diamond shapes (any shape will do, but this just looks pretty). Blanch them in boiling water in circa 2 mins and immediately rinse in cold water. Cut the olives into chunks. Mix beans, olives, oil, and lemon juice, and add salt and pepper to taste.
- Crumble the cheese over the salad.
WARM GREEN BEAN AND MUSHROOM SALAD
Steps:
- Wash, trim and steam green beans over hot water, 5 to 7 minutes.
- Wash, trim and slice mushrooms.
- Whisk oil, stock and vinegar in serving bowl; add mushrooms.
- When green beans are cooked, drain stir into bowl and season with salt and pepper.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 183 milligrams, Sugar 9 grams
WARM MUSHROOM, LENTIL & GOAT'S CHEESE SALAD
A superhealthy salad that makes a satisfying autumn lunch
Provided by Mary Cadogan
Time 20m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.
- Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat's cheese and serve.
Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Protein 10 grams protein, Sodium 1.31 milligram of sodium
More about "wild mushroom and green bean salad with goat cheese food"
WARM MUSHROOM AND GOAT CHEESE SALAD | LOULOU
From loulou.to
GREEN BEAN, GOAT CHEESE AND WATERMELON SALAD
From kitchen-concoctions.com
MUSHROOM AND GREEN BEAN SALAD - MECOOKS BLOG
From mecooks.com
MUSHROOM SALAD WITH FENNEL AND GOAT CHEESE
From chatelaine.com
ROASTED MUSHROOM AND GREEN BEAN FARRO SALAD
From closetcooking.com
WARM GOAT’S CHEESE AND WILD MUSHROOM SALAD - MASIA …
From masiaelaltet.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
GREEN BEAN GOAT CHEESE SALAD - WHAT THE "FORKS" FOR …
From whattheforksfordinner.com
WILD MUSHROOM AND GREEN BEAN SALAD WITH GOAT CHEESE
From epicurious.com
3.6/5 (16)Servings 6
WILD MUSHROOMS WITH GREEN BEANS AND GOAT CHEESE …
From bookiel.com
BEET AND WILD GREENS SALAD WITH FRIED GOAT CHEESE
From mysuburbankitchen.com
SAUTéED GREEN BEAN SALAD WITH GOAT CHEESE | B VINTAGE STYLE
From bvintagestyle.com
WILD MUSHROOM VEGAN GREEN BEAN CASSEROLE - RABBIT AND WOLVES
From rabbitandwolves.com
WILD MUSHROOM AND GOAT CHEESE SPREAD RECIPE | MYRECIPES
From myrecipes.com
GREEN BEAN AND WILD MUSHROOM CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
GREEN BEANS WITH GOAT CHEESE, SHALLOTS AND WALNUTS
From thesuburbansoapbox.com
WILD MUSHROOM AND GREEN BEAN SALAD WITH GOAT CHEESE
From pointreyesnature.com
GREEN BEAN CASSEROLE SALAD (AKA GREEN BEANS & MUSHROOMS)
From zestfulkitchen.com
RECIPE: GREEN BEAN SALAD WITH GOAT CHEESE DRESSING
From wholefoodsmarket.com
WILD MUSHROOM AND GOAT CHEESE GALETTE - COOKING TO ENTERTAIN
From cookingtoentertain.com
WILD MUSHROOM AND GOAT CHEESE LASAGNA - CARNATION MILK
From carnationmilk.ca
GUSTO TV - MUSHROOM AND GREEN BEAN SALAD WITH GOAT CHEESE
From gustotv.com
RECIPE: WILD MUSHROOM SALAD WITH QUINOA, GOAT CHEESE AND …
From mercurynews.com
GREEN BEAN SALAD WITH BASIL AND GOAT CHEESE - LOW CARB RECIPE
From stepawayfromthecarbs.com
GREEN BEANS WITH PASTA AND MUSHROOM GOAT CHEESE SAUCE
From bosskitchen.com
WILD MUSHROOM CROSTINI WITH GOAT CHEESE - RACHEL COOKS®
From rachelcooks.com
GREEN BEAN AND GOAT CHEESE CASSEROLE - JAMIE GELLER
From jamiegeller.com
WARM MUSHROOM AND GREEN BEAN SALAD WITH POACHED EGGS
From chelseyamernutrition.com
GREEN BEAN SALAD WITH FRIED ALMONDS AND GOAT CHEESE
From justalittlebitofbacon.com
GREEN BEAN, CRANBERRY + GOAT CHEESE SALAD – GROUNDED …
From groundedfoods.com
WILD MUSHROOM AND GOAT CHEESE FRITTATA - A SPICY PERSPECTIVE
From aspicyperspective.com
WILD MUSHROOM TAPAS SERVED ON CRUSTY BREAD WITH GOAT CHEESE
From foodandspice.com
GREEN BEAN SALAD - DINNER AT THE ZOO
From dinneratthezoo.com
AURA RESTAURANT & LOUNGE - FOOD MENU
MUSHROOMS & GOAT CHEESE SALAD - RULED ME
From ruled.me
MUSHROOM SALAD WITH FENNEL AND GOAT CHEESE - CHATELAINE
From chatelaine.com
ARUGULA SALAD WITH GRILLED MUSHROOMS AND GOAT CHEESE - FOOD
From foodandwine.com
ROASTED MUSHROOM SALAD WITH WARM GOAT CHEESE | OMFG. SO GOOD.
From omfgsogood.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