Goat Cheese & Sundried Tomato Salad
Yield
6 servingsPrep
20 minCook
0 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
dijon mustard
|
|
| 4 | cups |
bibb lettuce
cleaned |
* |
| 2 | tablespoons |
red wine vinegar
|
|
| ¼ | pound |
goat (chevre) cheese
|
|
| 6 | tablespoons |
vegetable oil
|
|
| 4 | each |
sundried tomatoes
|
*
|
| 1 | x |
black pepper
fresh |
*
|
| 2 | cups |
radicchio
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
dijon mustard
|
|
| 946 | ml |
bibb lettuce
cleaned |
* |
| 3E+1 | ml |
red wine vinegar
|
|
| 113.4 | g |
goat (chevre) cheese
|
|
| 9E+1 | ml |
vegetable oil
|
|
| 4 | each |
sundried tomatoes
|
*
|
| 1 | x |
black pepper
fresh |
*
|
| 473 | ml |
radicchio
|
*
|
Directions
Make the dressing by placing the mustard in a bowl and add the vinegar. Start beating with a wire whisk and add the oil slowly as you do. Add the pepper.
Divide the dressing evenly between 2 bowls. Put the radiccio leaves into one of the bowls and toss well. Place the Bibb lettuce leaves in the other and toss.
Arrange a ring of radiccio around the outer edge of each plate. Place teaspoon Bibb lettuce in the center. Crumble the goat cheese over the lettuce. Distribute the tomatoes evenly over the goat cheese on each plate.
