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Friday, March 4, 2011

Goat cheese salad with paprika dressing

Something fast to throw together when starving and out of time. Plus, I've fallen for goat Gouda since the Oeufs Cocotte  and I wanted a salad to compliment it :). I'll admit I used one of those bags of salad greens already washed and chopped and pre-packed, but it's easy to make this salad from scratch too. Also, try to include in it field salad (it had a certain taste depth that goes wonderfully with tangy cheeses or tomatoes). Back in Romania I've only had it a couple of times, picked up straight from the forest during picnics with my family. It was called "grâuşor" (little wheat). It's lovely (if you want another salad using it try our easy Light and colorful field salad).
This one is a salad to enjoy both on its own and as company to a main dish. Enjoy.

Ingredients (serves 2):
  • 150 g field salad mix (mostly field salad leaves with a bit of red and white cabbage, curly leaf lettuce etc)
  • 100 g goat cheese (Gouda would work best instead of the crumbly feta type)
  • 6 cherry tomatoes
  • 100 g low-fat yogurt
  • 1 full teaspoon sweet paprika
  • 1 teaspoon olive oil
  • salt and pepper 
  • 1 teaspoon soy sauce (optional)

Put the veggies in a large salad bowl:

Add the washed cherry tomatoes:

Rip the goat cheese slices with your fingers or chop them (whatever) and sprinkle on top:

Put the yogurt in a glass, add salt, pepper and olive oil:

Add the paprika and soy sauce (if using) and mix:

Mix with the salad. It's ready, dig in!

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