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Apple, Pear and Goat Cheese Salad

This salad is wonderful when the first crisp days of fall roll around, and tofu makes the decadence of the cheese go farther.

Ingredients
2 tablespoons goat cheese, blue or Roquefort cheese
2 tablespoons light and firm silken tofu, blended
6 cups mixed greens (see note)
1 Granny Smith apple, cored and cut into 1/8x1-inch pieces
1 small red onion, julienned
Apple-Walnut Vinaigrette (recipe below)
1 firm, ripe Bosc or Anjou pear, cored and thinly sliced
2 tablespoons chopped toasted almonds (optional)

Instructions

Preprep: Make vinaigrette. Blend tofu and toast almonds, if using. Rinse, dry and tear greens; julienne onion; core and cut apple and pear; chop almonds, if using.

1. Mix goat cheese and blended tofu until smooth and creamy. If you can't bring yourself to use tofu, substitute nonfat sour cream. (This can be done in advance and refrigerated.)

2. Just before serving, toss greens, apple pieces and onion with vinaigrette, reserving a small amount to drizzle over the finished salad.

3. Divide the greens among 4 salad plates; arranging pear slices on top with a dollop of the cheese mixture. Drizzle with remaining vinaigrette; top with toasted almonds, if using, and serve immediately.

Apple-Walnut Vinaigrette

2 cloves garlic
2 small shallots
1/4 cup frozen apple juice concentrate
1 1/2 tablespoons white Worcestershire sauce
1/4 cup rice vinegar
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 tablespoon walnut oil

  • Finely minced garlic and shallots in a food processor or blender.
  • Add remaining ingredients and mix well.

Recommended Equipment

Salad Dryer/Spinner - Using wet lettuce for a salad just kills the dressing! The dresseing will become so watered down, it just won't have the same punch! A sald spinner is a combination washer and dryer. After you put in the greens, cover with water, then left out the basket, pour out the water and spin dry!

 

 

 

Each serving has approximately:

Calories: 196 Sodium: 396 mg Calcium: 105 mg
Total fat: 6.3 g Chol: 3 mg Carbs: 32 g
Sat fat: 1.4 g Fiber: 4 g Protein: 4 g

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Please feel free to send any comments or questions to:

Barbara Gollman
barbara@phytopia.com

Last Update: October 27, 2003

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