November 21st, 2024
Recipes
Red Pepper and Goat Cheese Salad
Valentina P
- Difficulty
•
- Time 15"
Roasted bell peppers and tangy goat cheese with arugula, croutons, and a simple balsamic vinaigrette. Easy and very tasty.
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 2 ounces arugula (about 2 large handfuls)
- 1 roasted red bell pepper (store-bought or homemade)
- 1 ounce goat cheese, crumbled For the Croutons
- 2 thick slices crusty bread (such as sourdough or baguette)
- 2 tablespoons melted butter or olive oil
- garlic powder, to taste Balsamic Vinaigrette
- 5 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons dijon mustard
- 2 garlic cloves, finely chopped
- 1/2 teaspoon dried thyme
- salt and red pepper flakes, to taste
Instructions
- Step 1: Preheat the oven to 365 degrees Fahrenheit.
- Step 2: Dice the bread into cubes and transfer to a baking sheet. Drizzle with 2 tablespoons of butter or olive oil and some garlic powder. Toss to coat. Bake for 5 to 10 minutes, or until golden and crunchy. Keep an eye on it to avoid burning. Set aside.
- Step 3: Meanwhile, stir together all of the vinaigrette ingredients in a small bowl or jar.
- Step 4: Slice the bell pepper into bite-sized pieces and add to a mixing bowl with the arugula, goat cheese, and croutons. Add a drizzle of the balsamic vinaigrette and toss to combine.
- Serve: Enjoy with the extra vinaigrette on the side.
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Red Pepper and Goat Cheese Salad
PT15M 2 ounces arugula (about 2 large handfuls) 1 roasted red bell pepper (store-bought or homemade) 1 ounce goat cheese, crumbled 2 thick slices crusty bread (such as sourdough or baguette) 2 tablespoons melted butter or olive oil garlic powder, to taste 5 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 2 teaspoons dijon mustard 2 garlic cloves, finely chopped 1/2 teaspoon dried thyme salt and red pepper flakes, to taste Gluten Free 2 Servings
Ingredients:
