Healthy eating: Currant and goat cheese salad with honey balsamic vinaigrette
8 cups of red leaf lettuce, torn, washed and dried
3 oz of fresh goat cheese, crumbled
1/4 cup of currants
1/4 cup of sunflower seeds
3 tbs of olive oil
2 1/2 tbs of balsamic vinegar
2 scant tbs of honey
1 tsp of dried oregano (if you grow your own, use the purple flower portion)
pinch of salt and pinch of pepper to taste
In a medium bowl, whisk together the oil, vinegar, honey, salt, pepper and oregano. Taste and adjust seasonings as desired. Toss about half the vinaigrette with the lettuce. Crumble the goat cheese on top and sprinkle with the currants and sunflower seeds. Toss again gently so all the goodies don’t fall to the bottom. Serve additional dressing on the side. Serves four.
Adapted from a recipe submitted by Jill Waldman.
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