This recipe is inspired by a friend and client of mine. She once told me how she would make her salads with grilled veggies sometimes, and how when she would toss the warm veggies with grated goat’s cheese, the cheese would melt just a little bit, and it would taste divine. She said when she would use mushrooms, the salad had a bit of a cheesesteak effect. Brilliant! Mushrooms (portobellos especially) are really great for mocking a meaty flavor and texture in salads and all vegetarian dishes in general. It works perfectly in the recipe I’m about to share with you.
The thought of titling this post “The Cheesesteak Salad” crossed my mind, but then quickly exited. Unlike one of my favorite salads, “The Pizza Salad”, cheesesteaks do not elicit warm and fuzzy memories in my mind. The truth is, I always loved pizza because, just like now, I loved cheese and veggies. I never opted for pepperoni pizza, but I always loved mushroom pizza, broccoli and tomato pizza, or peppers, onions and tomato pizza. I never really liked the meat/bread/cheese combination. I never much liked sandwiches, cheesesteaks, or meatball subs. There were some exceptions, but overall, cheesesteaks grossed me out.
Sooo without further ado, here is my very simple and incredibly delicious recipe:
Grilled Veggie and Goat Cheese Salad
5 ounces baby salad greens (I used baby spinach)
1 bell pepper, sliced thin
1/4 cup diced onion
1 Portobello mushroom cap sliced thin, or 1 and a half cups of baby bellas, sliced thin
1 cup of cherry or grape tomatoes, halved (or whole, if you are feeling lazy like I was)
4 oz raw goat’s cheese, grated
Heat your oven to about 350. Evenly layer all of your vegetables, besides the greens, on the baking sheet, and bake for about 20 minutes. You don’t need to oil or otherwise “grease” your baking sheet with butter, or any of those non-stick cooking sprays. You can pour a little tiny bit of water on the sheet, if you’d like, but the veggies shouldn’t stick.
Once the veggies are finished, remove them from the oven and place them into a bowl and toss them with the goat’s cheese. Have your salad greens in a separate bowl. Top the greens with your grilled veggies and cheese.
Top this salad with this simple dressing (that I felt like calling a Vinaigrette just for fun! hah!)
Dijon Mustard Vinaigrette
the juice of 1 lemon (about 1/4 cup)
1 tbsp of Dijon mustard
stevia to taste (or other sweetener)
Mix all ingredients together and then toss along with the other salad ingredients. I enjoyed mine out on my deck with dark chocolate for dessert.
That salad was so divine and tasty. I hope that this is another recipe that shows you that we really don’t have to give up our favorite flavors from the past to nourish our bodies. We can eat healthfully and please our tastebuds as well.
it looks awesome!!!
Thank you. If only you liked goat cheese ;)