Baked Goat Cheese Salad

Baked Goat Cheese Salad
Servings: 6 Prep 15 mins Bake 375°F 10 mins Bake 400°F 8 mins

Ingredients

  • 4 slices low-carb wheat bread
  • 2 tablespoons toasted wheat germ
  • 1/2 cup walnut pieces
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 log (10 ounces) herbed goat cheese
  • Salad and Dressing:
  • 3 tablespoons raspberry vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoons sugar
  • 1/3 cup extra virgin olive oil
  • 2 bags (5 to 6 ounces each) spring greens salad mix

Make It

1. Heat oven to 375 degrees F. Pulse one slice bread in food processor until fine crumbs are formed. Stir in wheat germ. Transfer to a 15 x 10 x 1 inch baking pan (push crumbs to one side).

2. Cut remaining 3 slices of bread into 1/2 inch pieces. Transfer to pan with bread crumbs. Place the walnuts on a second smaller baking sheet.

3. Spray both bread pieces and crumbs with nonstick cooking spray. Season with oregano, salt and pepper. Transfer both baking pans to 375 degree F oven and bake for 10 minutes, or until crumbs and nuts are lightly browned, stirring halfway through. Remove pans from oven; increase oven temperature to 400 degrees F.

Meanwhile, make Dressing:

4. In a small bowl, whisk vinegar, mustard and sugar. In a thin stream, add olive oil, whisking continuously. Set aside.

5. Cut the goat cheese log into 6 equal pieces. Place one goat cheese slice on a paper towel; fold towel over slice. Gently press down to form a disc approximately 2-1/2 inches in diameter. Repeat.

6. Spray slices with nonstick spray. Coat completely with crumb mixture. Transfer coated goat cheese to baking sheet. Bake in 400 degree F oven for 8 minutes until lightly browned.

7. While the cheese is warming, toss together salad greens, dressing, walnuts and croutons. To serve: divide salad evenly among 6 plates. Top each with 1 goat cheese disc.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 385, Fat, total (g): 32, chol. (mg): 37, sat. fat (g): 12, carb. (g): 13, fiber (g): 3, pro. (g): 15, sodium (mg): 385, Percent Daily Values are based on a 2,000 calorie diet.