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Salad of Baby Asian Greens with Goat Cheese Croutons

 

10

Yield

6

servings

Prep

20

min

Cook

10

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

¾ cup olive oil, extra-virgin
¼ cup sherry vinegar
1 teaspoon garlic
minced
1 tablespoon prepared mustard
grainy style
2 tablespoons thyme
oregano or marjoram, finely chopped
*
1 teaspoon sugar
1 x salt and black pepper
to taste
*
12 slices bread, french baguette
slices, 1/2 inch thick
*
8 ounces goat (chevre) cheese
log
10 ounces mixed salad greens
baby asian

Directions

In a medium bowl, combine the olive oil, vinegar, garlic, blend.

Toast the baguette slices in a 350℉ (180℃) F oven until crisp, about 10 to 12 minutes.

Cut the goat cheese into 12 rounds, and put one slice on each piece of toast.

Meanwhile, place the greens in a large bowl.

Stir the dressing well and add just enough to moisten the greens (there will be some dressing left over); toss the greens to coat.

Place greens on indlvidual serving plates, and then dlstribute the croutons evenly and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 34691% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 169mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 14g
Vitamin A 18% Vitamin C 2%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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