Blueberry and Goat Cheese Salad with Mushrooms

Name: Blueberry and Goat Cheese Salad with Mushrooms
Total time: 45 min
Yield: 6 servings
Ingredients: 2 1/2 tablespoons balsamic vinegar; 1 cup fresh blueberries; 1 tablespoon champagne vinegar (optional); 4 oz (115 g) soft goat cheese, cut into rounds or crumbled; 4 cups mixed salad greens; 6 to 8 large white mushrooms, sliced; 1/3 cup olive oil; 1 teaspoon olive oil; sea salt to taste; 1/2 cup walnut pieces

Blueberry and Goat Cheese Salad with Mushrooms is a gluten free, primal, and vegetarian side dish. One serving contains 255 calories, 6g of protein, and 23g of fat. For $1.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

256 kcal

Calories

6 g

Protein

23 g

Fat

8 g

Carbs

Ingredients

For 6 servings

Estimated cost~€3.75 · ~€0.65/serving

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Instructions

1
Toast the walnut pieces in a dry unoiled skillet over medium-low heat for 5 to 10 minutes until fragrant.
2
Remove and set aside.
3
Heat the teaspoon of olive oil in a large skillet over medium-high heat. When hot, add the mushrooms and stir until they just begin to release their juices and turn a golden brown.
4
Remove from the pan and set aside.
5
Whisk together the ingredients for the dressing and set aside.To assemble the salad, arrange the salad greens on serving salad plates. Top with a round or two of goat cheese or some crumbled cheese.
6
Sprinkle some blueberries and walnuts on top.
7
Place a few mushroom slices on the sides of the plate.
8
Sprinkle with dressing and serve.