Arugula and Fresh Fig Salad with Goat Cheese

Arugula and Fresh Fig Salad topped with Crumbled Goat Cheese

Arugula and Fresh Fig Salad

 

If you’re looking for a fresh tasting salad to accompany rich holiday dishes, this is a good choice. The combination of tangy arugula with the sweetness of figs, cucumber freshness and a lemony dressing blends so well together. It’s a tasty, healthy treat rich in fiber and folates *–and very easy to prepare. Topping with crumbled goat cheese adds additional richness and a creamy mouth feel to finish it off deliciously!

Arugula Salad with Fresh Figs, Cucumber and Goat Cheese

INGREDIENTS (serves 4-6)

  • 1 large bunch or 2 bags of washed arugula (washed and spun in a salad dryer); you can remove some of the stems if you like
  • 2-4 fresh figs, sliced thin (if fresh figs are not available, use tangerine pieces)
  • 1 small/medium cucumber, peeled and sliced thin (depending on how much you like)
  • 1/4–1/3 cup crumbled goat cheese; (Trader Joe’s sells it in a container)
  • Lemon Vinaigrette:
  • 1/3 cup olive or walnut oil (Walnut oil is a delicious choice)
  • juice of 1 lemon
  • Salt-free spice mix (there are several I use–including the 21 Spice Salute from TJ’s–yes, I’m a TJ’s fan)
  • Salt-free lemon pepper to taste

TO DO:

1. Wisk dressing ingredients–let sit for about 1/2 hour to blend–then wisk again just before adding to the salad.

2. Put washed/dried arugula in a large salad bowl and toss with vinaigrette. (Tip: add dressing to salad greens before adding “additions” so that the additions stay on top for serving)

3. Arrange sliced figs/tangerines and cucumber on top of salad.

4. Crumble goat cheese on top and sprinkle with lemon pepper to taste.

(http://www.nutrition-and-you.com/arugula.html)

Enjoy! www.type2delicious.com

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Cheesy Deliciousness!

 

Delish cheese appetizer

Sometimes you just want something decadent and creamy, especially for a special dinner party or celebration. This appetizer fits that perfectly. Also it’s easy to make; low carb, and scrumptious. Be sure to serve it while warm and melty, with whole grain crackers. You’ll be the hit of the party!

 

Ingredients

1  4- to 6-inch round Camembert and/or Brie cheese; (I also use a goat Brie as Rick doesn’t eat cow milk products.) Leave the cheeses at room temperature for at least 1/2 hour before preparing.
1 egg, beaten
1/2 –3/4 cup fresh bread crumbs
4 Tbsp. unsalted butter and/or 1-2 Tbsp. Olive oil
1/2 cup chopped green onion; save some for garnish

Instructions 

Dip the cheese in the egg and then coat all sides with the bread crumbs. (tip: you can lightly sprinkle flour on the cheese before dipping in egg; keeps the batter on better.)

Heat 2 tablespoons of the butter/olive oil in a small skillet over medium heat just until it starts to brown.

Brown cheese on one side, then the other; about 3-4 minutes per side. Remove to a serving plate and keep warm. (I put on a ceramic plate and into a 250 degree preheated oven.)

Wipe out the skillet with a paper towel and add the remaining butter/oil to the skillet. Melt over medium heat and when foamy, saute the onions for 2-3 minutes until soft and starting to brown.

Remove cheeses from oven. Sprinkle sauteed onions over the cheese rounds and serve immediately with crackers. Garnish with a few raw green onions.

Enjoy!