ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 7
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.
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
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
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
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.
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
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
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
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
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
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.
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
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.
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