Mixed Spring Greens With Goat Cheese Recipes

MIXED GREENS WITH GOAT CHEESE

Steps:

• Place flour and almonds in separate shallow bowls. In another shallow bowl, beat egg and water. Cut each cheese log into six slices; roll in flour, then dip into egg mixture. Roll in almonds, pressing gently into cheese. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. , Divide salad greens among six plates; top each with two warm cheese slices. Drizzle with vinaigrette.

ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE

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.

GREEN SALAD WITH BAKED GOAT CHEESE

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.,

SPRING GREENS WITH BEETS AND GOAT CHEESE

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.

SPRING GREENS WITH BEETS AND GOAT CHEESE

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.

SPRING GREENS WITH FRUIT, GOAT CHEESE, AND CRANBERRY-ORANGE VINAIGRETTE

Steps:

• In a shallow serving dish, arrange the salad greens, strawberries, and onion.
• In a small bowl, whisk together the dressing ingredients. Pour over the salad.
• Sprinkle the goat cheese on the salad. Serve immediately for the best texture.
• Nutrition Information
• (Per serving)
• Calories: 101
• Total fat: 2.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.5g
• Cholesterol: 3mg
• Sodium: 42mg
• Carbohydrates: 20g
• Fiber: 3g
• Sugars: 16g
• Protein: 3g
• Calcium: 57mg
• Potassium: 284mg
• Dietary Exchanges
• 1/2 fruit
• 1 other carbohydrate
• 1/2 fat

MIXED GREENS WITH PECANS, GOAT CHEESE, AND DRIED CRANBERRIES

Steps:

• Whisk vinegar, mustard, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Mix greens, cranberries, and onion in large bowl. Mix in enough dressing to coat. Sprinkle with nuts and cheese.

MIXED SPRING GREENS WITH GOAT CHEESE

Steps:

• Cut the goat cheese cylinder into 12 equal sized rounds, pushing into shape with your fingers as necessary.
• Roll each disc into the bread crumbs, and place them on a baking sheet lined with aluminum foil.
• Refrigerate until ready to serve.
• Arrange the greens, tomatoes and onions on four individual plates.
• Mix the vinegar, oil, mustard,herbs and salt and pepper together until well blended.
• Turn on the broiler, and place the baking sheet with the goat cheese rounds under the heat.
• Cook for a minute or two until the cheese rounds are slightly golden and bubbly but still holding their shape.
• Arrange three goat cheese rounds on each salad plate, and then drizzle with the dressing.
• Serve immediately with Italian bread.