Salad of Baby Asian Greens with Goat Cheese Croutons
Yield
6 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
sherry vinegar
|
|
| 5 | ml |
garlic
minced |
|
| 15 | ml |
prepared mustard
grainy style |
|
| 3E+1 | ml |
thyme
oregano or marjoram, finely chopped |
*
|
| 5 | ml |
sugar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 12 | slices |
bread, french baguette
slices, 1/2 inch thick |
*
|
| 231.2 | ml/g |
goat (chevre) cheese
log |
|
| 289 | ml/g |
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.
