Lemony Potato Broccoli And Goat Cheese Salad Recipes

BROCCOLI SALAD WITH GOAT CHEESE

Broccoli Salad with Goat Cheese image

Provided by Nancy Fuller

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 heads broccoli, stems sliced thin, heads cut into small florets
3 tablespoons sherry vinegar or red wine vinegar
1 to 2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 red onion, minced
1 cup dried cherries, roughly chopped
1 cup chopped toasted hazelnuts
4 ounces goat cheese, crumbled

Steps:

Fill a large bowl with ice and water, and set aside.
Bring a large pot of water to a boil. Add the broccoli florets and sliced stems, and cook until just tender, about 3 minutes. Drain the broccoli and immediately plunge into ice water to stop cooking. Once cooled, drain and transfer to a salad bowl.
In a medium bowl, whisk together the vinegar, honey, mustard and olive oil.
Add the red onions, dried cherries and hazelnuts to the salad bowl, and toss to combine. Toss with the dressing, and top with the goat cheese.

WARM POTATO SALAD WITH GOAT CHEESE

Warm Potato Salad With Goat Cheese image

This recipe is from the Recipes for Health series in the New York Times. You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.

Provided by blucoat

Categories Potato

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar
1 tablespoon fresh lemon juice
salt
1 teaspoon Dijon mustard
1 garlic clove (minced or pureed)
1/3 cup extra virgin olive oil (or 1/4 cup low-fat yogurt or 1/3 cup buttermilk and 2 tablespoons extra virgin olive oil, for a low )
1 1/2 lbs yukon gold potatoes, fingerling or 1 1/2 lbs Red Bliss potatoes
salt & freshly ground black pepper
2 -4 tablespoons finely chopped red onions, rinsed with cold water and drained (to taste)
2 tablespoons chopped flat leaf parsley
2 ounces goat cheese, soft
2 -3 sage leaves, cut in thin slivers (optional)

Steps:

Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

Nutrition Facts : Calories 242.9, Fat 15, SaturatedFat 3.6, Cholesterol 7.5, Sodium 63.7, Carbohydrate 23.9, Fiber 2.2, Sugar 1.5, Protein 4.3

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