WATERMELON GOAT CHEESE SALAD
A sweet and satisfying summer salad packed with seedless watermelon, crumbled goat cheese, and crunchy hazelnuts.
Provided by Saputo
Categories Trusted Brands: Recipes and Tips
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk together olive oil, lemon juice, vinegar, salt, and pepper.
- In a large bowl, gently toss spring mix and watermelon together with vinaigrette.
- Top with goat cheese and hazelnuts to serve.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 8.9 g, Cholesterol 5 mg, Fat 13.6 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 90.5 mg, Sugar 5.4 g
LENTIL SALAD WITH GOAT CHEESE AND MINT
Make and share this Lentil Salad With Goat Cheese and Mint recipe from Food.com.
Provided by amid9603
Categories Lentil
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Vinaigrette: Whisk everything but the oil together in a small bowl. Slowly pour the oil in, and whisk constantly until emulsified.
- Salad: Rinse lentils and place in a large saucepan with the water and bay leaf and bring to a boil, then lower the heat and simmer until tender, about 20 minutes.
- While the lentils are cooking, bring a small pot of water to a boil. Drop in the onions for 20 seconds and drain, then toss with 1 tablespoon of Champagne vinegar.
- Drain, then toss the warm lentils in a large bowl with the vegetables and vinaigrette. Set aside and allow to marinate for 30 minutes, stirring occasionally as the salad cools.
- Add mint and season with salt, pepper, and a splash of Champagne vinegar, to taste. Remove the bay leaf.
- Crumble the goat cheese over the salad and serve.
Nutrition Facts : Calories 421.2, Fat 14.5, SaturatedFat 2, Sodium 621.1, Carbohydrate 53.4, Fiber 25.7, Sugar 3.2, Protein 21
BEET, MINT, AND GOAT CHEESE SALAD
Provided by Michael Lomonaco
Categories Salad Vegetable Lunch Goat Cheese Mint Beet Spring Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- 1. Bring a medium saucepan of salted water to a boil over high heat. Add beets; return to a boil then reduce heat and cook gently until tender, approximately 15 to 25 minutes. (Miniature beets will take as little as 10 minutes; large beets could take 30 minutes.) Remove pan from heat and allow beets to cool completely in the cooking liquid before draining. (This can take up to one hour, and can also be done up to 1 day in advance - just refrigerate.) Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Trim curly ends, cut beets into wedges; set aside. (Some beets peel more easily than others. Do the peeling over the sink, as it's a messy job. Always slice on a cutting board so as not to stain the countertop.)
- 2. Cut the goat cheese log into disks, about 1/2-inch thick, yielding 8 to 10 rounds. Place the flour on a small plate. Lightly beat the eggs in a shallow bowl. In another shallow bowl, combine the chopped parsley and breadcrumbs. Line up the three plates next to each other. Dip each goat cheese round first in the flour, turning to coat, then in the egg, then in the bread crumbs.
- 3. Heat the oil in a medium skillet over medium heat. (a nonstick skillet is best for ease in clean-up.) Add the breaded goat cheese rounds and lightly brown both sides. Use tongs to carefully flip rounds. Drain on paper towels.
- 4. Warm the butter in a medium saucepan over low heat. Add the beets and cook 3 minutes, stirring to coat. Stir in mint, then lemon juice, salt and pepper.
- 5. To serve: Place salad greens on plates, top with several wedges of beets and 1 or 2 rounds of warm goat cheese. Drizzle with balsamic vinegar and serve immediately.
MINTED-GOAT-CHEESE SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the vinaigrette, in a small bowl, whisk together all the ingredients. Set aside.
- To make the salad, cut the cheese into 4 slices. Place the mint on a plate and roll the slices in it until thoroughly coated. Set aside.
- In a large bowl, combine any remaining chopped mint with the lettuce and tomatoes. Add the vinaigrette and toss. Divide the salad among 4 plates and top each with a slice of minted cheese. Serve with toasted bread.
LEMONY FARRO PASTA SALAD WITH GOAT CHEESE AND MINT
Combining rice-shaped orzo with chewy farro makes for a very satisfying pasta salad, with diverse textures and a nutty flavor. Even better, you can cook the farro and orzo in the same pot, and they can be dressed up to a day in advance. Use this basic recipe as a template for your own combinations. Here, a mix of creamy goat cheese, sweet dried apricots and sliced almonds are tossed with fresh herbs and a mildly spicy lemon dressing. But add what you have and what you love; the orzo and farro can take it, with grace. You can dress the orzo and farro mixture up to one day ahead, but don't add the remaining ingredients until just before serving. The recipe feeds a crowd, so if you're not making it for a party, consider halving everything, or plan on eating leftovers for lunch all week long.
Provided by Melissa Clark
Categories dinner, lunch, weekday, pastas, salads and dressings, main course, side dish
Time 45m
Yield 10 to 14 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of heavily salted water to a boil. Add farro and bay leaves and let simmer for 15 minutes. Add orzo to the pot and continue to simmer until farro and pasta are cooked through but still al dente, about 8 to 10 minutes longer.
- While farro is cooking, prepare the dressing: Finely grate zest from the lemons, and place zest in a large bowl. Squeeze juice from 1 1/2 lemons and add to zest along with salt, pepper and red-pepper flakes, whisking to combine. Gradually whisk in oil. Taste and add more salt or lemon juice from the other lemon half, or both, if needed.
- Drain farro-pasta mixture, discarding bay leaves. Add to bowl with dressing and toss well. Stir in apricots. Let farro and pasta cool, soaking up the dressing. This can be done up to 1 day in advance. Store in the refrigerator and bring to room temperature before proceeding.
- In a small bowl, combine onions, celery, 3 tablespoons lemon juice and a large pinch of salt. Let sit while the pasta cools, at least 20 minutes.
- Just before serving, add onion mixture and almonds to the bowl with the farro and pasta and toss well. Gently fold in spinach, goat cheese, mint and parsley. Taste and add more lemon, red-pepper flakes or salt if needed.
- Drizzle with olive oil and freshly ground black pepper before serving.
HERBED GOAT CHEESE SPREAD WITH MINT
Provided by Tori Ritchie
Categories Appetizer Christmas Cocktail Party Vegetarian Quick & Easy Oscars Dinner Goat Cheese Mint Christmas Eve Engagement Party Party Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 16 servings
Number Of Ingredients 9
Steps:
- Mix first 6 ingredients in small bowl until almost smooth. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Transfer goat cheese spread to shallow bowl. Drizzle oil over. Sprinkle mint leaves over and serve with crackers.
MINTED SUGAR SNAP PEA SALAD
Spring fever will hit instantly when you sample this lovely salad. A chopped shallot, mustard and honey complement the minty peas, and goat cheese ties the salad together.-Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring 2 quarts water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately place in ice water. Drain and pat dry. Cut in half crosswise; place in a large bowl. Sprinkle with goat cheese., In a small bowl, whisk dressing ingredients. Pour over pea mixture; toss to coat.
Nutrition Facts : Calories 197 calories, Fat 12g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
AUBERGINE & GOAT'S CHEESE SALAD WITH MINT-CHILLI DRESSING
Packed with punchy flavours, this vegetarian main course salad contrasts earthy goat's cheese with tangy dressing and roasted vegetables
Provided by Jennifer Joyce
Categories Lunch, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/ gas 6. Cut the aubergine into 3cm chunks. Drizzle with olive oil and season. Arrange on a baking tray and roast for 25 mins or until browned.
- Rip the bread into pieces and put on a baking tray. Just as the aubergine is nearly ready, pop the bread into the oven and bake for 8 mins.
- To make the mint-chilli dressing, mix all the ingredients together in a small bowl and season. Toss about one-third of the dressing with the aubergine and save the rest to pour over the salad. Arrange the tomatoes, salad leaves, shallots, dressed aubergine and crisp bread on a large platter. Drizzle the reserved dressing over and scatter the goat's cheese on top.
Nutrition Facts : Calories 262 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
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