Crisp Pasta And Goat Cheese Salad Recipe - Cooking Index
Crisp Pasta And Goat Cheese Salad Recipe - Cooking Index
| 12 | Wonton skins | |
| Corn oil | ||
| 4 oz | 113g | Goat cheese |
| 1 oz | 28g | Cream cheese |
| 1 oz | 28g | Sour cream |
| 1 tablespoon | 15ml | Chives |
| 1 tablespoon | 15ml | Fresh parsley |
| 1/2 teaspoon | 2.5ml | Fresh thyme leaves |
| 1 teaspoon | 5ml | Garlic |
| 1 teaspoon | 5ml | Shallot |
| Black pepper | ||
| 4 | Palm | |
| 16 | Cherry tomatoes | |
| Teardrop tomatoes | ||
| Salad Dressing | ||
| 2 tablespoons | 30ml | Dijon mustard |
| 1/2 teaspoon | 2.5ml | Garlic |
| 1 teaspoon | 5ml | Salt |
| 1/3 teaspoon | 1.7ml | White pepper |
| 1 tablespoon | 15ml | Red wine vinegar |
| 5 tablespoons | 75ml | Extra virgin olive oil |
| Salad Mix | ||
| 1 | Boston lettuce | |
| 1 1/4 | Red leaf lettuce | |
| 1 | Belgian endive | |
| 1/2 | Radicchio |
In a pan in hot corn oil, deep-fry the wonton skins, one at a time until crisp, about 15 seconds per side (do not allow oil to smoke). Set aside.
In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives, parsley, thyme, garlic, and shallots. Season to taste with the freshly ground pepper. Set aside.
TO PREPARE THE DRESSING: In an electric blender, place the mustard, garlic, salt, pepper, and vinegar. With blender running, slowly add the olive oil in a thin, steady stream until mixture is thickened to dressing consistency. Set aside.
TO PREPARE THE LETTUCE: Separate the lettuce leaves; then tear each leaf into bite-size pieces.
In a large bowl, toss the lettuce and dressing, using just enough of dressing to evenly coat all the pieces. Set aside
TO ASSEMBLE THE EACH SALAD: Spread over one side of each deep-fried wonton skin some of the goat cheese mixture.
On 4 plates, place a wonton, cheese- side up. Stack some of the lettuce pieces on the wonton. Top with a second wonton, cheese-side down. Some of the lettuce will spread out onto the plate.
Garnish each salad with heart of palm slices and cherry/yellow teardrop tomato halves drizzled with the remaining salad dressing
Source:
Light and Easy Diabetes Cuisine by Betty Marks
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.