Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Mixed Green Salad With Goat Cheese
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- #39598
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 package (6 ounce size) mixed salad greens
4 tablespoons goat cheese, crumbled
1/4 cup pine nuts
1 tablespoon wine vinegar
1 teaspoon Dijon mustard (optional)
4 tablespoons extra virgin olive oil
salt
freshly ground black pepper
directions
Put the pine nuts in a small dry skillet over medium heat. Stir or shake for 3-4 minutes until the nuts turn a golden color. Be sure they don't burn.
Whisk together the mustard, salt, pepper, and vinegar. Gradually whisk in the olive oil. If you are not using packaged salad greens, wash and thoroughly dry the greens.
Just before serving, toss the greens with 3/4 of the vinaigrette. Taste for seasoning and arrange in a bowl or individual serving plates. Scatter the toasted pine nuts and goat cheese. Drizzle with remaining vinaigrette. Serve.
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nutrition data
209 calories, 20 grams fat, 3 grams carbohydrates, 5 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
December 11, 2005
You can prepare the vinaigrette ahead of time and store it in the refrigerator. Just let it come to room temperature and re-whisk it before tossing with the greens. The goat cheese and toasted pine nuts not only add flavor to the salad but they also dress it up visually.