Salad with Mixed Greens, Goat Cheese and Roasted Nuts

I am a big fan of salads and all leafy greens. Because of their high content of antioxidants, green leafy vegetables may be one of the best cancer preventing foods. They have anti-inflammatory properties, and are a good source of fiber, iron, magnesium, potassium and calcium.

I eat a large salad for lunch most weekdays, but have been known to eat them for breakfast, lunch and dinner, especially after over-indulging during holidays or vacations.

My husband complains when I serve them too often, but he eats them anyway!

When I lived in Los Angeles, one of my favorite restaurants served a fantastic salad with goat cheese, sun-dried tomatoes and toasted pine nuts. This is a variation that’s just as delicious with a variety of textures, tangy dressing, creamy cheese and crunchy nuts.

Salad with Mixed Greens, Goat Cheese and Roasted Nuts

Servings: 1 entree or 2 appetizers


Add lettuce to a large bowl, crumble goat cheese on top. Drizzle with Vinaigrette and sprinkle with nuts. Toss to combine.

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