Prep 10 mins
Cook 0 mins
A lovely springy bright green fresh salad. Perfect topped with lemon pepper grilled chicken too.
- 3 cups chopped lettuce
- 2⁄3 cup green grape, halved
- 1⁄2 cup celery rib, sliced
- 3 -4 ounces goat cheese, crumbled
- champagne vinaigrette
- Toss all of the ingredients together, dressing amount to your taste.
- Top with fresh ground lemon pepper.
Really a very nice salad - no muss, no fuss. I forgot to pick up croutons, so we skipped them, but really enjoyed the combination of flavors. I mixed some spring greens with some chopped iceberg, as I had less green lettuce than I thought. No matter, it was a tasty treat! Thanks for sharing, sofie-a-toast!
This was simple and easy to make. I used red and green grapes to add some more color to the salad. I whisked together champagne vinegar with s/p and olive oil for a simple vinaigrette. Leftover French bread was cubed and lightly browned in a small amount of garlic-infused olive oil to make croutons. The recipe didn't indicate the type of cheese and I chose Spanish 'drunken goat' (aka murcia). The final touch was a scattering of toasted walnuts. Enjoyed with our main dish: Scrambled Eggs With Coriander and Ginger (Ekuri Parsri). Reviewed for ZWT 8.
This was quite a simplistic salad, and we all liked it. Made as written but allowed a variety of dressing to be used by the family - DH used raspberry viniagrette, I used a lime viniagrette and DD used buttermilk ranch. Will make this again as it is a change from our normal spinach salad or romaine salads with so many extras. Sometimes it's good to get back to basics! Made for ZWT8 and the Herbaceous Curvaceous Honeys.