Arugula, Watercress, and Goat Cheese Salad with Raspberry Vinaigrette

Arugula, Watercress, and Goat Cheese Salad with Raspberry Vinaigrette

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  • 1 cup fresh raspberries, divided
  • 3 tablespoons raspberry vinegar or white wine vinegar
  • 1 5-ounce bag mixed baby greens with arugula
  • 2 cups small watercress sprigs
  • 1/2 cup pine nuts, toasted
  • 1 cup crumbled soft fresh goat cheese (about 4 ounces)

Recipe Preparation

  • Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.

  • Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.

Reviews Section

29 Goat Cheese Recipes Because You Can Never Have Enough

Goat cheese (a.k.a. chèvre) may once have been an obscure option available only on gourmet cheese boards and in specialty grocery stores, but in a world where it seems like every second person is wary of dairy, this tangy, semisoft variety—lower in fat and often easier to digest than cow’s milk cheese—is becoming a readily available favorite.

Soft enough for spreads, crumbly enough for salads, and melty enough for pasta—with a tangy flavor that works perfectly in desserts—it’s one of the most versatile cheeses out there. Grab yourself a log of the stuff and start experimenting.

1. Grilled Peach Salad With Warm Goat Cheese

Peaches and goat cheese are a popular combo, but with grilled fruit and breaded, pan-cooked cheese, this salad takes the duo to new levels. Toasted almonds add extra crunch—and serious yum factor.

2. Fig, Mint, and Goat Cheese Salad

Naturally sweet and packed with fiber and antioxidants, fresh figs are awesome, but they may not be a staple on your grocery list—until you try this salad. The combination of the fruit with goat cheese and a light olive oil dressing is simple but delicious, and best of all, the recipe requires no cooking whatsoever.

3. Pea Shoot Salad With Shrimp, Goat Cheese, and Citrus Vinaigrette

The addition of shrimp provides enough protein for this salad to be a filling starter or even a light meal on its own. It’s pretty, nutritious, and takes all of five minutes to put together.

4. Watermelon Salad With Goat Cheese, Watercress, and Mint

You’ve probably heard of salads that pair watermelon with feta, but this recipe shows how the goat variety can work just as well. Its tangy and naturally savory flavor pairs well with the sweet, refreshing fruit. Sprigs of mint and a sprinkle of almonds make the whole thing even fancier with minimal effort.

5. Artichoke, Bean, and Goat Cheese Salad

Bookmark this one for springtime. With goat cheese topping a plate of seasonal ingredients such as fresh asparagus and green beans, plus arugula and mint, this salad is way better than chewing on a pile of kale.

6. Roasted Beet and Goat Cheese Salad

A side salad can be so much more than a plate of mixed greens. This one, made with heart-healthy, inflammation-fighting red beets crunchy, brain-boosting walnuts and creamy goat cheese for protein, looks good, tastes good, and is super nutritious.

7. Creamy Goat Cheese Greek Zoodle Salad

Stirring goat cheese into the lemony, olive oil-based dressing makes the zucchini noodles super creamy without mayonnaise or other bottled condiments. Fresh parsley and juicy cherry tomatoes brighten up the dish, making it a perfect summer salad.

8. Zucchini Goat Cheese Stacks With Mint, Pine Nuts, and Crispy Prosciutto

This appetizer looks impressive but is actually really easy to put together, since it’s just a simple matter of layering ingredients. Don’t worry if you can’t find the specific goat cheese the recipe calls for any herbed variety will work.

9. Goat Cheese and Sun-Dried Tomato Crostini

You can’t beat the combo of cheese and bread, and this appetizer serves it up right with creamy goat cheese slathered onto a thin slice of super-crunchy Italian bread. Sun-dried tomatoes pair nicely with the tangy flavor of the cheese, while the balsamic glaze is a sweet contrast. Think of it as bruschetta, only better.

10. Honey, Apricot, and Almond Goat Cheese Spread

Don’t have time to make a full-on appetizer? Doctor up a plain log of goat cheese by rolling it in a mix of crushed almonds, dried fruit, and herbs. With a drizzle of honey over top, it’s a great (and incredibly easy) sweet-and-spicy spread for crackers.

11. Cranberry Pecan Goat Cheese Sweet Potato Bites

The sweet potato toast trend lives on in this colorful appetizer. Herbed goat cheese, tart cranberries, and pecans top baked rounds of the orange tuber. We think they’d make a great addition to the holiday dinner table.

12. Spinach and Goat Cheese-Stuffed Portobellos

This gluten-free version of stuffed mushrooms does away with the breadcrumbs and adds spinach to the goat cheese for some extra nutrition. Plus, unlike regular mushrooms, which can only fit a measly dollop of filling, the wide caps of the portobellos ensure you get more of the cheesy goodness in each bite.

13. Sweet Pea Goat Cheese Dip

Nix the packaged dips for this 10-minute homemade version. Pulse fresh mint, lemon juice, and lemon zest into the goat cheese and pea mixture to create something way better than anything you’d find in the grocery store.

14. Honey Balsamic Bacon Goat Cheese and Pistachio Bites

You know those phyllo pastry shells in the freezer section you think are adorable but always skip over because you have no idea what you’d ever do with them? Do this. There’s goat cheese, bacon, and garlic involved. It’s bound to be good.

Mixed Greens and Goat Cheese with Raspberry Vinaigrette

This salad of Mixed Greens and Goat Cheese with Raspberry Vinaigrette is the perfect combination of flavors. Toasted pine nuts, fresh raspberries creamy goat cheese and a sweet dressing are so delicious!

Plain old salads get so boring! This salad is anything but boring.

Try serving these Mixed Greens and Goat Cheese with Raspberry Vinaigrette for your next dinner side salad. Everyone will be so pleasantly surprised to try something new!

If you’re looking for more great salad recipes, you might also enjoy my Simple Greek Salad and this Five Minute Salad. BLT Chopped Salad, Pizza Pasta Salad, and Kale Power Salad are excellent salads too!

4 Saves

2 Saves

One Chap's Pantry

2 Avocados, ripe, chopped
2 Roasted Red Bell Peppers, chopped
4 oz Goat Cheese
1/2 cup Black Olives, sliced
2 Shallots, sliced
6 cups Mesclun Greens
2 cups Baby Arugula Greens
1/2 cup fresh Basil
2 Tbsp fresh Dill
2 Tbsp Pignoli
3 Tbsp Balsamic Vinegar
1/2 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
1 tsp Dijon Mustard

  • Combine the Balsamic Vinegar, Olive Oil, Salt, Black Pepper, and Dijon Mustard in a bowl, and whisk together set aside.
  • Mix together all of the Greens and Herbs in a serving bowl.
  • Toss the Salad with the Dressing
  • Top the Salad with the remaining ingredients.

NOTES: The last ingredient you want to prepare is the Avocado, as you do not want it to go brown before serving. You may toss it in Lemon Juice, however that will not completely stop the browning. This Salad is a fresh summery salad with a punch of flavor. You can mix up the greens if you like, with Frisée or Romaine–the more the merrier.

Grilled bacon salad with arugula and balsamic

You guys, I owe you an apology. It’s been nearly a month since I first encountered this grilled bacon salad and I couldn’t find a window to tell you about it until now. That wasn’t right of me. When you try it, you’ll understand.

This salad is so delicious, it has spread by a modern sort of word of mouth alone. I tried it out on a friend’s grill a few weeks ago, and as social media will go, she Instagram-ed a photo of it, which led to two of her friends making it on visual suggestion alone, and then friends of that friend’s too. I imagine a web of people now partaking in the awesomeness that is a grilled bacon salad and here you are with a direct line to Patient Zero, and I was too busy dry-rubbing chicken and making pecan sandies into pie crumbles to get around to mentioning it until now. Tsk-tsk.

The inspiration for this salad is, amusingly enough, the worst meal we had in Rome. They say you can’t have a bad meal in Rome, and we almost proved the theory, but near the end we chose a place that was no doubt awesome when the person who recommended it to us spent many evenings there, but for us, was an series of flabby pastas with ketchup-like sauces and mealy antipasti. We hardly suffered, however, because this salad, the one dish we were the most skeptical about, will forever cement that mediocre meal in our minds as “totally worth it.” Bacon — yes, American-style bacon in Rome not exactly the pork product I associate with the city, but who am I to question these things — was grilled to a perfect, lightly charred crisp then topped with peppery wild arugula and drizzled so-very-lightly with an aged balsamic vinegar, the kind that is thick, dark and almost syrupy, as sweet as it is punchy, the kind that probably costs too much but that I still encourage everyone to buy, just once, because used judiciously (which is to say, not in a steak marinade, please, use the cheap stuff for that) it will last forever.

I mean, bacon + arugula + balsamic: that’s all there was. I added here a few shavings of parmesan and a couple quartered grape tomatoes, you could drizzle on a tiny bit of olive oil or some flakes or sea salt and grinds of black pepper, but it seriously needs none of these things to work. The spicy argula against the crackly smoky salty bacon and tiny droplets of black grapey vinegar work together in perfect harmony and beg to be part of your routine this summer.

Meat week! Okay, I hadn’t intended for this to be an all-carnivore week on the site, I just couldn’t let another weekend go by without sharing this. Don’t worry, next week, will begin with the very most amazing incredible one-pan, totally addictive vegetarian-with-a-vegan-option summer grain dish that we cannot get enough of and then, well, eat all the whole vegetables and grains you can now, because should all go as planned, the summer cake to end all summer cakes should finish out the week.

Grilled Bacon Salad with Arugula and Balsamic

This salad is ideal with a thicker-cut bacon (but there’s really no need to buy the insanely thick stuff I bought by accident), wild arugula (I find that the leafy bundled stuff has much more flavor and bite than the bagged/boxed stuff) and an aged, dark and almost syrupy balsamic that you save for special occasions. However, the good news is that we’ve made it all ways (I warned you it was addictive) and any old bacon + arugula + balsamic you keep around works too. The real beauty of this, however, is the simplicity of it. I personally loathe making bacon inside because it splatters everywhere and stinks and smokes up my apartment. On a hot grill, it’s done to perfection in just minutes and keeps your kitchen clean. And, if you’re going to a pot-luck with a grill around, there’s nothing easier than bringing a package of bacon, bundle of arugula and bottle of balsamic with you to throw together a salad that may start a summer obsession.

Servings: 4 (I’d estimate 1 to 2 slices of bacon, and 1 ounce arugula leaves per person, depending on how much other food will be served)

4 ounces arugula
8 ounces of thick-cut bacon
Handful of grape tomatoes, halved or quartered (optional)
Small amount of parmesan cheese, shaved with a vegetable peeler (optional)
Aged balsamic vinegar
Drizzle of olive oil
Sea salt
Freshly ground black pepper

Arugula is grown in dark, sandy soil and almost always arrives gritty. Don’t skimp on washing it. I like to fill a large bowl or basin with very cold water and drop the arugula into it, pumping it up and down a few times with your hands to allow any dirt and grit to fall to the bottom. Pull it out of the water, being careful not to drag any grit from the bottom of the bowl with it. Spread out on towels to dry it.

Meanwhile, get you grill very hot. Lay out all of your bacon slices and grill them* until browned underneath, which will take all of two minutes. Flip them with tongs another minute should finish them on the second side. Transfer them to a platter. Tear your arugula into bite-sized pieces over it. Scatter with tomatoes and peels of parmesan, if using. Drizzle very thinly with olive oil and sprinkle with a few, spare droplets of balsamic vinegar. Season with salt and black pepper. Serve immediately, just as some of the arugula begins to sigh over the hot bacon.

* As I’ve already received a few comments about flare-ups on the grill from bacon grease, I want to add before you start that you should definitely use your judgement here the recipe is not the law. Ours flared a little, but not so much that it worried me. If it’s flaring too much on a high heat, lower it or move it to a cooler part of the grill. You can also close the lid for a minute, or do fewer strips at a time. You know your grill best. Be safe.

More Healthy Salad Recipes

If you like spring mix salad recipe ideas like this one, you might also like some of these other healthy ones:

    – This 10 minute salad is made with green kale, a homemade vinaigrette, and crunchy toppings with sweet and savory flavors. It’s always a hit. – Just 5 ingredients and an easy dressing for this Greek salad that’s full of crunchy vegetables. It’s a great side for chicken, fish, beef, or lamb. – All of the flavors of a traditional antipasto salad in salad form. Ready in 10 minutes. – it’s a remake of one of my favorite store-bought salad mixes. You can easily swap the honey with a sugar-free sweetener if you want to. – This easy salad features peppery arugula that’s tossed with marinated artichokes, tomatoes, onion, and an easy dressing.

Crispy Tofu and Bok Choy Salad

Sometimes it’s good to switch it up and have a vegan meal for ethical and health reasons. Although meat and cheese are healthy, they may be replacing calories in your diet that could be coming from novel vegan food sources with different nutrient profiles. This vegan keto salad, for example, has many nutrients that aren’t found in high quantities in meat and cheese.

Bok choy, the base of this salad, is one of the most nutrient-dense veggies you can eat. In fact, Bok choy ranks sixth on the Aggregate Nutrient Density Index (ANDI) for fruits and vegetables.

In other words, It is one of the veggies with the most nutrients per calorie. Among these nutrients are vitamin A, vitamin C, vitamin b6, potassium, magnesium, calcium, zinc, selenium, niacin, folate, choline, beta-carotene, vitamin K, and a whole host of antioxidants. Altogether, these nutrients are what give bok choy the ability to protect us from cancer, osteoporosis, inflammation, heart disease, and infection.

You’ll also be receiving other health-promoting nutrients from eating tofu instead of meat with this salad. Although soy consumption sparks a lot of controversies, it is a highly nutrient-dense food that is packed with protein and minerals. It also has a high isoflavone content, which are natural plant compounds that may improve heart health, reduce the risk of certain cancers, and optimize blood sugar levels.

In general, if you are looking for a vegan meal that is healthy and delicious, then look no further than this keto salad. It will fill you up without needing any meat or cheese.

  1. To make this recipe simply pit your peaches and cut into bite-size pieces.
  2. Then place the peaches in a bowl, drizzle with honey and sprinkle with salt. Toss to coat.
  3. Gently fold in basil and chevre and serve immediately!

This is a perfect summertime salad that will cool you down while filling you up. With complex flavors stemming from simple ingredients, this salad is sophistication brought to the table.

This week’s Jennie – O Turkey Recipe of the Week is – Apple Cider Cinnamon Turkey Toast. This one is made using the Jennie – O Apple Cider Cinnamon Turkey Breast along with Apple Butter, Brie Cheese, Granny Smith Apples, Arugula, all served on toasted Multi-Grain Bread. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Apple Cider Cinnamon Turkey Toast
Warm up to the flavors of fall with Apple Cider Cinnamon Turkey Toast. Perfect for crisp autumn mornings, this flavorful toast recipe is ideal for breakfast or brunch. With a sweet and savory mix of apple, brie cheese, arugula and our new thinly sliced JENNIE-O® Apple Cider Cinnamon Turkey, you’ll be in the fall spirit after one bite.

2 tablespoons apple butter
2 slices multi-grain bread, toasted
2 ounces thinly sliced JENNIE-O® Apple Cider Cinnamon Turkey, from the service deli
1 ounce brie cheese, sliced
4 Granny Smith apple slices
¼ cup fresh arugula leaves

1) Heat oven to 425°F.
2) Spread apple butter on 1 side of each bread slice. Layer 1 bread slice with turkey, cheese and apple slices.
3) Place sandwich on baking sheet. Bake 2 to 3 minutes or until cheese is slightly melted. Add arugula and remaining bread slice.


Calories 420
Protein 27g
Carbohydrates 55g
Fiber 7g
Sugars 29g
Fat 11g
Cholestero l55mg
Sodium 890mg
Saturated Fat5g

Jennie – O Apple Cider Cinnamon Turkey Breast
What’s better than a cup of hot apple cider on a fall day? Our new Apple Cider Cinnamon Turkey Breast. It’s the perfect addition to your holiday table. Whether it’s sliced thin for lunch or cut thick for dinner, adding the flavors of fall to your favorite recipes just got easier.

Ask for this product in the deli section of your grocery store.

This product is fully cooked and is “Ready To Eat”.

Serving Size 56 g
Calories 70
Calories From Fat 10
Total Fat 1.0 g
Saturated Fat. 0 g
Trans Fat. 0 g
Cholesterol 25 mg
Sodium 480 mg
Total Carbohydrates 2 g
Dietary Fiber 0 g
Sugars 2 g
Protein 13 g

Seasoning Ingredients: Sugar, Brown Sugar, Spices (Including Cinnamon), Natural Flavoring, Malic Acid. Ingredients: Turkey Breast Meat, Turkey Broth, Contains 2% Or Less Seasoning (Sugar, Spice Extractives, Apple Cider), Salt, Turbinado Sugar, Vinegar, Rosemary Extract, Baking Soda.

Watch the video: Arugula from Seed to Harvest (August 2022).