3 Ratings
  • 2 star values: 1
  • 4 star values: 1
  • 5 star values: 1
  • 3 Ratings

This leafy green side dish recipe is topped off with slices of toasted country white bread and warm goat cheese.

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Ingredients

Directions

  • Preheat oven to 450 degrees F.

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  • Cut each goat cheese round horizontally into 2 or 3 half-inch slices. Place bread on a baking sheet, brush lightly with olive oil, and place a slice of goat cheese on each piece. Bake for 8 to 10 minutes, until bread is toasted and cheese is warm.

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  • Meanwhile, place salad greens in a large bowl and toss with enough Green Salad Vinaigrette to moisten. Divide the salad among 4 lunch plates. Place 2 slices of toasted bread on each salad, sprinkle with salt and pepper, and serve. Makes 4 salads.

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Egg Swap:

If you are concerned about the safety of using a raw egg yolk, use 2 tablespoons refrigerated or frozen egg product, thawed, in place of the yolk. The yolk can be omitted altogether, but the dressing will be less rich and creamy.

Nutrition Facts

565 calories, (11 g saturated fat, 75 mg cholesterol, 998 mg sodium, 29 g carbohydrates, 2 g fiber, 12 g protein.

Green Salad Vinaigrette

Ingredients

Directions

  • In a small bowl, whisk together vinegar, mustard, garlic, egg yolk, kosher salt, and pepper. Gradually add olive oil, whisking until the vinaigrette is emulsified.

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Reviews

3 Ratings
  • 2 star values: 1
  • 4 star values: 1
  • 5 star values: 1