MUSHROOM, APPLE AND GOAT CHEESE SALAD
Steps:
- Prepare the vinaigrette. In a small bowl, whisk together olive oil, vinegar and honey. Whisk in shallots and salt and pepper to taste. Set aside.
- Toss together arugula, apple, mushrooms. Transfer to individual serving plates, and sprinkle with goat cheese. Drizzle with honey-balsamic vinaigrette and serve.
Nutrition Facts : ServingSize 1 /6th, Calories 167 kcal, Carbohydrate 10 g, Protein 5 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 72 mg, Fiber 1 g, Sugar 8 g
MUSHROOM, APPLE, AND GOAT CHEESE SALAD
I got this recipe from an old issue of Southern Living and made it for a ladies luncheon. It went over very well!
Provided by mydesigirl
Categories Cheese
Time 26m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place walnuts in a single layer on a baking sheet.
- Bake at 350* for 8 to 10 minutes or until toasted.
- Melt butter in a large skillet over medium-high heat; add mushrooms, and saute 6 minutes or until tender.
- Stir in 2 tablespoons Honey-Balsamic Vinaigrette.
- Remove from heat, and let cool 15 minutes.
- Toss together arugula, apple, mushrooms, and desired amount of Honey-Balsamic Vinaigrette.
- Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese.
WARM MUSHROOM, LENTIL & GOAT'S CHEESE SALAD
A superhealthy salad that makes a satisfying autumn lunch
Provided by Mary Cadogan
Time 20m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.
- Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat's cheese and serve.
Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Protein 10 grams protein, Sodium 1.31 milligram of sodium
APPLE, CRANBERRY AND GOAT CHEESE SALAD
Provided by Celia Barbour
Categories easy, quick, salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Toss pepitas with olive oil and salt in a bowl. Spread on baking sheet and toast in oven until golden and popped, 8 to 10 minutes. Remove and let cool. Place pepitas and cranberries in bottom of a salad bowl.
- In another bowl, combine extra virgin olive oil, vinegar and zest, if using. Season to taste with salt and pepper. Whisk until emulsified.
- Thinly slice each apple quarter crosswise, and add to salad bowl. Add lettuce and dressing, and toss to mix. Crumble cheese over salad and serve.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 267 milligrams, Sugar 8 grams, TransFat 0 grams
APPLE AND GOAT CHEESE SALAD
This goat cheese salad is a light and delicious side dish for almost any meal. The sweetness of the apples, raisins and grapes combines well with the tart goat cheese and dressing. Radelle Knappenberger of Oviedo, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the greens, apples, raisins and grapes. In a small bowl, whisk the oil, vinegar, honey, lemon juice and garlic. Pour over salad and toss to coat. Sprinkle with walnuts and goat cheese.
Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
WARM SPINACH, MUSHROOM, AND GOAT CHEESE SALAD
Provided by Daryl Getman
Categories Salad Cheese Leafy Green Mushroom Appetizer Sauté Quick & Easy Lunch Goat Cheese Bacon Spinach Bon Appétit New York Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
- Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.
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MUSHROOM, APPLE, AND GOAT CHEESE SALAD RECIPE
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5/5 (1)Total Time 53 minsServings 6-8
- Melt butter in a large skillet over medium-high heat; add mushrooms, and saute 6 minutes or until tender. Stir in 2 Tbsp. Honey-Balsamic Vinaigrette. Remove from heat, and let cool 15 minutes.
- Toss together arugula, apple, mushrooms, and desired amount of Honey-Balsamic Vinaigrette. Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese.
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