French in a Flash: Green Salad with Creamy Goat Cheese Dressing
French in a Flash: Green Salad with Creamy Goat Cheese Dressing could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe makes 4 servings with 221 calories, 7g of protein, and 19g of fat each. For $1.71 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Plenty of people really liked this Mediterranean dish. It works well as an affordable salad. A mixture of chives, walnuts, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Serious Eats. 101 person found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 5 minutes. Overall, this recipe earns a solid spoonacular score of 67%. Similar recipes include French in a Flash: Spinach Salad with Strawberries and Goat Cheese, French in a Flash: Easy-Omelet with Zucchini, Goat Cheese, and Mint, and Green Bean Salad With Goat Cheese Dressing.
Servings: 4
Ingredients:
4 teaspoons finely snipped chives
1 1/2 ounces fresh goat cheese, room temperature
2 tablespoons half and half
Kosher salt
10 cups roughly chopped greenleaf lettuce (about 2 small heads)
2 tablespoons mayonnaise
Freshly cracked black pepper
2 vine-ripened tomatoes, cut into wedges
6 tablespoons roughly chopped toasted walnuts
1 teaspoon white wine vinegar.jpg)
Equipment:
whisk
bowl
Cooking instruction summary:
Procedures 1 In a medium bowl, whisk together the goat cheese, mayonnaise, half and half, and vinegar until mostly smooth. Season to taste with salt and a lot of black pepper. 2 Toss the lettuce lightly with the dressing. Save whatever is leftover in a closed container in the refrigerator. Top the salad with tomato wedges, chives, and walnuts. Serve immediately.
Step by step:
1. In a medium bowl, whisk together the goat cheese, mayonnaise, half and half, and vinegar until mostly smooth. Season to taste with salt and a lot of black pepper.
2. Toss the lettuce lightly with the dressing. Save whatever is leftover in a closed container in the refrigerator. Top the salad with tomato wedges, chives, and walnuts.
3. Serve immediately.
Nutrition Information:
covered percent of daily need
