Baby Spinach And Goat Cheese Salad Recipe

Name: Baby Spinach And Goat Cheese Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 c. baby spinach; 1 c. thinly sliced mushroom; 1/2 x sweet red pepper, thinly, sliced; 4 x radish, thinly, sliced; 1 x egg; 1 1/4 c. fresh breadcrumbs; 12 ounce goat cheese, (3 inches/8 cm in diameter); 2 Tbsp. extra virgin olive oil Dressing; 1/4 c. extra virgin olive oil; 2 Tbsp. sherry or possibly red wine vinegar; 1 tsp Dijon mustard; 1 clv garlic, chopped; 1/4 tsp salt; 1/4 tsp pepper

Servings: persons

10 c. baby spinach
1 c. thinly sliced mushroom
1/2 x sweet red pepper, thinly, sliced
4 x radish, thinly, sliced
1 x egg
1 1/4 c. fresh breadcrumbs
12 ounce goat cheese, (3 inches/8 cm in diameter)
2 Tbsp. extra virgin olive oil Dressing
1/4 c. extra virgin olive oil
2 Tbsp. sherry or possibly red wine vinegar
1 tsp Dijon mustard
1 clv garlic, chopped
1/4 tsp salt
1/4 tsp pepper

1
In large bowl, combine spinach, mushrooms, red pepper and radishes.
2
In small bowl, beat egg.
3
Spread bread crumbs in shallow dish.
4
Using waxed dental floss or possibly thread, slice cheese into 6 rounds, each about 1/4 inch (5 mm) thick; dip 1 round into egg, then into crumbs, turning to coat all over.
5
Repeat with remaining rounds.
6
(Make-ahead: Place rounds on baking sheet.
7
Chill for up to 4 hrs.)
8
In nonstick skillet, heat oil over medium-high heat; cook cheese rounds for 3 to 5 min per side or possibly till slightly melted inside and crisp and golden brown outside.
9
Drizzle dressing over salad and toss; divide among 6 plates.
10
Top each with cheese round.
11
Dressing:In bowl, whisk together oil, sherry, mustard, garlic, salt and pepper; set aside.
12
(Make-ahead: Cover and chill for up to 2 days.)

1067

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 c. baby spinach, 1 c. thinly sliced mushroom, 1/2 x sweet red pepper, thinly, sliced, 4 x radish, thinly, sliced, and more.

Yes, Baby Spinach And Goat Cheese Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!