Salads with Pistachio-Crusted Goat Cheese
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Looking for something a little different for supper? “This vegetarian main-dish salad pairs walnuts, juicy oranges and tomatoes with warm, pistachio-crusted goat cheese medallions and a splash of vinaigrette,” says Gloria. Serve with a crusty loaf of French bread.
Gloria Bradley - Naperville, IL
Ingredients
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6 cups torn mixed salad greens
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2 medium oranges, peeled and segmented
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1 cup cherry tomatoes
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1/2 cup chopped walnuts, toasted
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1/4 medium red onion, thinly sliced
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2 tablespoons orange juice
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1 tablespoon white wine vinegar
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1 teaspoon grated orange zest
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1 teaspoon honey
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1/2 teaspoon salt
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1/4 teaspoon ground cumin
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6 tablespoons walnut or olive oil, divided
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1/3 cup pistachios
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4-1/2 teaspoons seasoned bread crumbs
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1 log (4 ounces) fresh goat cheese
Directions
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1.
In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the orange juice, vinegar, orange zest, honey, salt, cumin and 5 tablespoons walnut oil. Pour over salad; toss to coat. Divide among 4 serving plates.
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2.
Place pistachios in a food processor; cover and process until ground. Transfer to a small bowl; stir in bread crumbs. Cut goat cheese into 4 slices; brush slices with remaining oil. Coat in crumb mixture.
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3.
In a small skillet coated with cooking spray, cook cheese slices over medium heat for 1-2 minutes on each side or until golden brown. Place on salads.
Nutrition Facts
2 cups: 424 calories, 36g fat (6g saturated fat), 25mg cholesterol, 508mg sodium, 17g carbohydrate (8g sugars, 4g fiber), 11g protein.
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