Green Salad with Baked Goat Cheese Recipe

Green Salad with Baked Goat Cheese Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

I combined my favorite parts of a variety of salads to create this masterpiece. The warm baked cheese and crunchy croutons are wonderful complements to the crisp salad greens.—Deb Morris, Wevertown, New York

This recipe is:

Quick

[X]

Rate Green Salad with Baked Goat Cheese Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Green Salad with Baked Goat Cheese Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

15 5 20

Ingredients

1 log (4 ounces) fresh goat cheese
1 tablespoon olive oil
1/4 cup seasoned bread crumbs
1 package (5 ounces) spring mix salad greens
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted
4 bacon strips, cooked and crumbled
1/2 cup Caesar salad croutons
Salad dressing of your choice

Directions

Cut goat cheese into eight slices; brush both sides with olive oil and coat with bread crumbs. Place on an ungreased baking sheet. Bake at 350° for 5-6 minutes or until cheese is bubbly.
In a large bowl, combine the salad greens, cranberries, walnuts and bacon; transfer to a platter. Top with cheese and croutons. Serve with dressing of your choice. Yield: 8 servings.

To Make Ahead: This salad is quick to throw together but to save even more time, coat the cheese ahead of time and bake just before serving.

Nutritional Facts 1 cup salad with 1 slice goat cheese (calculated without dressing) equals 148 calories, 10 g fat (2 g saturated fat), 13 mg cholesterol, 192 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Green Salad with Baked Goat Cheese in Taste of Home Christmas Annual Annual 2011, p48

Spring Mix

Often labeled mesclun greens, this mixture of small, tender young salad greens and often tender herbs is available year-round in supermarkets. The mix can include such salad green varieties as oak leaf, mache, arugula, frisee, mizuna, endive and radicchio. Spring mix will stay fresh in the refrigerator for about a week. Wash, dry and dress these tender greens just before serving.