Salad with Sweet Soy Dressing and Goat Cheese
Servings
2Serving size
2 cups salad with dressing and goat cheeseThis recipe can be multiplied but does not make very good leftovers. The dressing keeps well for 3 days in the refrigerator.
Ingredients
| 1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 Tbsp Peach preserves |
| 1 Tbsp. Rice Vinegar |
| 1 Tbsp Orange juice |
| 1 Tbsp. Olive oil |
| 2 ounce Semisoft goat cheese |
| 1 Tbsp. Sesame seeds |
| 4 cup shredded Romaine lettuce |
| 1 fruit Pink grapefruit (peeled, seeded, and sectioned) |
| 2 Tbsp. slivered Almonds |
Instructions
Shape the goat cheese into two rounds about 1/2 inch thick. Pat the sesame seeds onto each side. Place in freezer for about 10 minutes and then keep refrigerated until ready to use.
When ready to serve combine the lettuce with the dressing and add the grapefruit sections. Toss gently until the salad is well coated with dressing. Divide the salad between two plates.
Place a non-stick pan over medium-high heat. Spray lightly with oil. When hot add the goat cheese and sear on one side for about a minute and turn over. Cook for one minute more.
Place the goat cheese on top of the salad. Sprinkle the almonds over the top and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Recipes are all about balance and this is a great example. There’s sweet, salty, umami, tart and sour flavors in this. Soft goat cheese is coupled with crunchy almonds, crisp greens and succulent grapefruit sections. All seeming so complex but at the same time a simple delicious salad.