Green with Goat Cheese and Tangerine Vinaigrette

Green with Goat Cheese and Tangerine Vinaigrette

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45 juta s/d 2.5 milyar listing 2017
Green with Goat Cheese and Tangerine Vinaigrette Green with Goat Cheese and Tangerine Vinaigrette Savory goat cheese is the perfect companion to our sweet and tangy citrus vinaigrette. For variety and an extra burst of color, try dried cranberries or cherries instead of raisins. Prep : 15 minutes 2 tangerines 2 teaspoons cider vinegar 1/2 teaspoon Dijon mustard 1/4 teaspoon salt 1/8 teaspoon ground black pepper 2 tablespoons olive oil 1 tablespoon chopped fresh chives 8 cups loosely packed mixed baby greens, such as romaine, arugula, and spinach (about 5 ounces) 1/2 cup (2 ounces) crumbled goat cheese 1/4 cup golden raisins From tangerines, grate 1 teaspoon peel; place in small bowl. Cut remaining peel and pith from fruit. Holding tangerines, 1 at a time, over another small bowl, cut on either side of membranes to remove each segment, allowing fruit and juice to drop into bowl. Squeeze 3 tablespoons juice from membranes; add to bowl with peel. Whisk in vinegar, mustard, salt, and pepper until mixed. In thin, steady stream, whisk in oil until vinaigrette is blended. Stir in tangerine segments and chives. Place greens on 4 salad plates; sprinkle each with goat cheese and raisins. Drizzle with vinaigrette. Makes 4 accompaniment servings. Each serving : About 165 calories, 3g protein, 15g carbohydrate, 10g total fat (3g saturated), 2g fiber, 10mg cholesterol, 335mg sodium.
Green with Goat Cheese and Tangerine Vinaigrette

Green with Goat Cheese and Tangerine Vinaigrette

Savory goat cheese is the perfect companion to our sweet and tangy citrus vinaigrette. For variety and an extra burst of color, try dried cranberries or cherries instead of raisins. Prep : 15 minutes
  • 2 tangerines
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/teaspoon salt
  • 1/teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh chives
  • 8 cups loosely packed mixed baby greens, such as romaine, arugula, and spinach (about 5 ounces)
  • 1/2 cup (2 ounces) crumbled goat cheese
  • 1/cup golden raisins
  1. From tangerines, grate 1 teaspoon peel; place in small bowl. Cut remaining peel and pith from fruit. Holding tangerines, 1 at a time, over another small bowl, cut on either side of membranes to remove each segment, allowing fruit and juice to drop into bowl. Squeeze 3 tablespoons juice from membranes; add to bowl with peel. Whisk in vinegar, mustard, salt, and pepper until mixed. In thin, steady stream, whisk in oil until vinaigrette is blended. Stir in tangerine segments and chives.
  2. Place greens on 4 salad plates; sprinkle each with goat cheese and raisins. Drizzle with vinaigrette. Makes 4 accompaniment servings.
Each serving : About 165 calories, 3g protein, 15g carbohydrate, 10g total fat (3g saturated), 2g fiber, 10mg cholesterol, 335mg sodium. beet and goat cheese salad dressing, goat cheese salad dressing, goat cheese vinaigrette dressing, goat cheese vinaigrette recipe, strawberry goat cheese salad dressing, tangerine salad dressing recipe, tangerine vinaigrette dressing, tangerine vinaigrette whole foods, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Saturday, 18 November 2017

Green with Goat Cheese and Tangerine Vinaigrette

Article Categories : Salads & Salad Dressings

Green with Goat Cheese and Tangerine Vinaigrette

Green with Goat Cheese and Tangerine Vinaigrette

Savory goat cheese is the perfect companion to our sweet and tangy citrus vinaigrette. For variety and an extra burst of color, try dried cranberries or cherries instead of raisins.

Prep : 15 minutes

  • 2 tangerines
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/teaspoon salt
  • 1/teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh chives
  • 8 cups loosely packed mixed baby greens, such as romaine, arugula, and spinach (about 5 ounces)
  • 1/2 cup (2 ounces) crumbled goat cheese
  • 1/cup golden raisins
  1. From tangerines, grate 1 teaspoon peel; place in small bowl. Cut remaining peel and pith from fruit. Holding tangerines, 1 at a time, over another small bowl, cut on either side of membranes to remove each segment, allowing fruit and juice to drop into bowl. Squeeze 3 tablespoons juice from membranes; add to bowl with peel. Whisk in vinegar, mustard, salt, and pepper until mixed. In thin, steady stream, whisk in oil until vinaigrette is blended. Stir in tangerine segments and chives.
  2. Place greens on 4 salad plates; sprinkle each with goat cheese and raisins. Drizzle with vinaigrette. Makes 4 accompaniment servings.

Each serving : About 165 calories, 3g protein, 15g carbohydrate, 10g total fat (3g saturated), 2g fiber, 10mg cholesterol, 335mg sodium.