Mixed Spring Greens With Goat Cheese Recipes

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ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 7



Orecchiette with Mixed Greens and Goat Cheese image

Steps:

  • Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.
  • In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.

1 cup dried orecchiette pasta
2 cups Mediterranean-style mixed salad greens
2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
1 tablespoon goat cheese, crumbled
2 tablespoons grated Parmesan, plus more for garnish
Pinch salt
Pinch freshly ground black pepper

SPRING GREENS WITH BEETS AND GOAT CHEESE

This is a winning recipe that was printed in the April/May 2009 Taste of Home. It is credited to Kristin Lossak of Bozzman, MT. I have not used the goat cheese but have made this several times using crumbled feta. When adding the cheese, I don't measure but give a nice sprinkling. The dressing makes it all come together.

Provided by PaulaG

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12



Spring Greens With Beets and Goat Cheese image

Steps:

  • In a small bowl toss together the pecans, 1 tablespoon balsamic vinegar and water; add to a warmed heavy skillet and heat until nuts are toasted, about 4 minutes.
  • Sprinkle the toasted pecans with sugar and continue to cook and stir for 2 to 4 minutes or until sugar melts; spread on foil lined pan to cool.
  • In a medium size bowl combine the syrup, mustard, salt and remaining 1 tablespoon vinegar; whisk in the olive oil until thoroughly incorporated.
  • In a large salad bowl add the salad greens, beets and goat cheese, sprinkle with cooled pecans, drizzle with salad dressing, toss lightly and serve on chilled salad plates.
  • Any remaining dressing keeps well for a few days in the refirgerator.

Nutrition Facts : Calories 155, Fat 11, SaturatedFat 3.8, Cholesterol 16.7, Sodium 298, Carbohydrate 11.4, Fiber 1.3, Sugar 9.6, Protein 3.8

2/3 pecan halves
3 tablespoons balsamic vinegar, divided
1 tablespoon water
1 tablespoon sugar
1/4 cup olive oil
2 tablespoons maple syrup
1 teaspoon whole grain mustard
1/8 teaspoon salt
1 (5 ounce) package mixed baby lettuces and spring greens
1 (14 1/2 ounce) can sliced beets, drained
1 cup crumbled goat cheese, or
1 cup crembled feta cheese

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



Green Salad with Baked Goat Cheese image

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.

1 log (4 ounces) fresh goat cheese
1 tablespoon olive oil
1/4 cup seasoned bread crumbs
1 package (5 ounces) spring mix salad greens
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted
4 bacon strips, cooked and crumbled
1/2 cup Caesar salad croutons
Salad dressing of your choice

BEET SALAD WITH GOAT CHEESE

This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.

Provided by Donna

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 8



Beet Salad with Goat Cheese image

Steps:

  • Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
  • While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
  • In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
  • Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g

4 medium beets - scrubbed, trimmed and cut in half
⅓ cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
½ cup frozen orange juice concentrate
¼ cup balsamic vinegar
½ cup extra-virgin olive oil
2 ounces goat cheese

SPRING MIX WITH WALNUTS, CRANBERRIES AND GOAT CHEESE

This is a refreshing salad, that may be served alongside a meal, or made a little larger, for a meal in itself! The amount of ingredients is just a suggestion; add the amounts to suit yourself!

Provided by alligirl

Categories     < 15 Mins

Time 5m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 6



Spring Mix With Walnuts, Cranberries and Goat Cheese image

Steps:

  • Rinse lettuces; divide between 2 bowls.
  • Sprinkle with walnuts, cranberries and goat cheese, evenly between the 2 bowls.
  • Dress with vinaigrette, to taste: Salt and Pepper, to taste.

Nutrition Facts : Calories 376.4, Fat 27.4, SaturatedFat 7.6, Cholesterol 22.4, Sodium 147.7, Carbohydrate 28, Fiber 3.5, Sugar 19.9, Protein 10.5

4 ounces spring greens, lettuces
2 ounces walnuts, toasted and rough chopped
2 ounces dried sweetened cranberries (Craisins are my choice)
2 ounces goat cheese, crumbled
raspberry walnut vinaigrette, to taste
salt and pepper, to taste

SPRING GREENS WITH BEETS AND GOAT CHEESE

This is another of Kristin Kossak's recipes, the German native who now lives in Bozeman ,MT. This recipe is so good I just had to share it with everyone- I just loooove beets. Hope you like this recipe as much as I do!

Provided by Pat Duran

Categories     Other Salads

Time 20m

Number Of Ingredients 11



Spring Greens with Beets and Goat Cheese image

Steps:

  • 1. In a large heavy skillet( I use my cast iron one); cook the pecans,1 Tablespoon of the vinegar and water over medium heat until nuts are toasted, about 4 minutes.
  • 2. Sprinkle with sugar. Cook and stir for 3-4 minutes or until sugar is melted. Spread on foil to cool.
  • 3. In a small bowl, combine the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.
  • 4. In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.

2/3 c pecan halves
3 Tbsp balsamic vinegar, divided
1 Tbsp water
1 Tbsp granulated sugar
1/4 c olive oil
2 Tbsp maple syrup
1 tsp whole grain mustard
1/8 tsp salt
5 oz pkg.(5 oz.) spring mix salad greens
14 1/2 oz jar sliced beets, drained (save juice for cakes, etc)
1 c crumbled goat cheese

SPRING GREENS WITH BEETS AND GOAT CHEESE

"I love to put small variations on this salad, depending on what I have on hand, but this version is my absolute favorite. I just fell in love with the flavor combinations." Kristin Kossak, Bozeman, Montana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11



Spring Greens with Beets and Goat Cheese image

Steps:

  • In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving., In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.

Nutrition Facts : Calories 268 calories, Fat 22g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 299mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 8g protein.

2/3 cup pecan halves
3 tablespoons balsamic vinegar, divided
1 tablespoon water
1 tablespoon sugar
1/4 cup olive oil
2 tablespoons maple syrup
1 teaspoon stone-ground mustard
1/8 teaspoon salt
1 package (5 ounces) spring mix salad greens
1 can (14-1/2 ounces) sliced beets, drained
1 cup crumbled goat cheese

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