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Tuesday, October 19, 2010

Spring Mix Salad with Roasted Peppers, Artichoke Hearts and Warm Nutty Goat Chese

This is sort of a rip-off of Carrabba's Insalata Fiorucci.  My mom and I loved that salad so much, that we tried to make it on our own, and we did a pretty darn good job!  There is no protein on this salad, but it is filling because of the nuts and cheese.  This is a very simple salad, as well.

Serves 2


1 Bag Spring Mix Lettuce
8 Roasted red pepper slices (I use the ones in the jar)
6 Artichoke hearts, quartered or halved (canned)
1/4 Cup sundried tomatoes
2 Goat cheese medallions, each about 3/4" thick, softened
1 Tbsp margarine
1/2 Crushed hazelnuts or pecans
Salad dressing of choice, vinaigrette works best

To Make:

Rinse lettuce and drain.  Place lettuce on two separate plates and top each with roasted red peppers, artichokes, and sundried tomatoes.  Set aside.

In medium saucepan, melt margarine and add hazelnuts on medium heat, to toast.  Set aside to cool slightly.  Roll in both goat cheese medallions, coating each with the nuts.  Place medallions on top of salads, and drizzle with salad dressing.

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