This delicious bistro-style salad is sure to impress friends and family alike.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup crumbled goat cheese
2 Tbsp. coarsely chopped toasted walnuts
1 cup grape tomatoes
2 Tbsp. extra virgin olive oil
2 large portobello mushrooms, stems and gills removed, chopped
1/2 cup finely chopped onions
1/2 cup Renée's Greek Yogourt Peppercorn Ranch Dressing, divided
6 cups tightly packed mixed baby salad greens
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How do I make it ?
Divide cheese into 4 portions; roll each into ball, then press to 1/2-inch thickness. Sprinkle with nuts; press gently into cheese to secure. Place in single layer on parchment-covered plate. Refrigerate 1 hour or until firm.
Heat broiler. Place tomatoes in single layer on rimmed baking sheet. Broil, 6 inches from heat, for 3 to 4 min. or until lightly charred.
Heat oil in large skillet on medium-high heat. Add mushrooms and onions; cook 6 to 8 min. or until softened, stirring frequently and adding 1/4 cup dressing for the last 2 min. Remove from heat.
Cover large platter with salad greens; drizzle with remaining dressing. Top with mushroom mixture, tomatoes and cheese.
Kraft Kitchen Tips!
Prepare using almonds, hazelnuts or pecans. Or for a change of pace, substitute chopped fresh chives or parsley for the nuts.
Prepare using cherry tomatoes.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 3 g
Cholesterol 5 mg
Sodium 210 mg
Carbohydrate 8 g
Fibre 2 g
Sugars 3 g
Protein 5 g
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.