Rating: 3.67 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 3 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

prep:
10 mins
bake:
8 mins at 450°
Servings:
4
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Salad with Warm Goat Cheese

Ingredients

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Directions

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  • 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.

Instructions Checklist
  • 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.

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 (Salad with Warm Goat Cheese)

565 calories; total fat 45g; saturated fat 11g; cholesterol 75mg; sodium 998mg; carbohydrates 29g; fiber 2g; protein 12g; vitamin a 1215IU; vitamin c 5mg; calcium 202mg; iron 3mg.

Green Salad Vinaigrette

Ingredients

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Directions

Instructions Checklist
  • 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
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0