There are few things in life that are tastier than biting into a salad. Sure, you might think it’s too much work to create a big salad for one person and, in some cases, you might not be wrong. But we’re not talking about just any old salad here. We’re talking about the best darn mixed green salad with warm goat cheese croutons.
Mixed green salads are one of the simplest types of salad to make, yet they can be one of the most rewarding. With a mix of greens and veggies, you’re looking at something that’s easy to make and will never go out of style.
But why should you use this recipe? There are many mixed green salads recipes out there, but none are as delicious as this recipe. The proof is in the taste.
With a warm goat cheese crouton on top, this salad will bring out the best flavors from your greens and veggies. This recipe is pretty forgiving too. The croutons are great even if they’re not warm, but they certainly make this salad stand out.
How To Make Mixed Green Salad with Warm Goat Cheese Croutons
This salad is a great way to start off any meal. It’s packed with flavor and texture, without weighing you down. The goat cheese croutons on top are a delicious treat that’s surprisingly low in calories!
Mixed Green Salad with Warm Goat Cheese Croutons Recipe
Goat Cheese Croutons
- 1 8-oz. goat cheese log
- 2 large egg whites lightly beaten
- 1/2 cup panko breadcrumbs
- 1/2 cup coconut oil
- 4 cup mixed salad greens
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- salt and pepper to taste
- To prepare the croutons, divide goat cheese into four 2-oz. portions. Lightly pound each 2-oz piece of goat cheese between 2 sheets of wax paper with a meat mallet or rolling pin until they are about ½” thick. Place goat cheese rounds in the freezer for about 30 minutes or until firm.
- Create a “breading station” by adding whisked egg white to a shallow dish, and the Panko breadcrumbs to another.
- Remove the goat cheese rounds from the freezer and dip, one at a time, into the egg whites until coated on both sides before pressing into the Panko breadcrumbs. (Press firmly to ensure each goat cheese round is thoroughly coated with breadcrumbs on both sides). Transfer the coated goat cheese rounds back to the wax paper and set aside.
- In a small skillet, heat the oil over medium-high heat until it starts to shimmer. Carefully add each coated goat cheese round, one at a time, to the skillet with a slotted spatula and cook until the first side becomes golden brown, approximately 30 seconds to one minute. Flip and repeat until the other side is equally browned. Remove from skillet and transfer to a plate.
- Divide salad greens among four serving dishes or bowls and drizzle with the olive oil and aged balsamic vinegar. Season with salt and black pepper, to tase. Top each salad with a warm goat cheese crouton right before serving. Enjoy!
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