Ellie's Five-Minute Salad of Goat Cheese, Herbs, and White Beans
By Ellie Krieger, MS, RD
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Ingredients
- 12 ounces mixed salad greens (about 8 cups lightly packed)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 1-1/2 cups cherry tomatoes (about 28)
- 1 cup canned cannellini or other white beans, preferably low-sodium, drained and rinsed
- 4 ounces fresh goat cheese, preferably reduced-fat, crumbled (about 1/2 cup)
- 2 tablespoons fresh basil leaves, torn, or 1 teaspoon dried basil
Cooking Instructions
- Place the greens into a large bowl. Whisk together the oil, vinegar, and mustard, then season with salt and pepper. Drizzle the dressing over the greens and toss.
- Divide the greens between 4 plates, top each with about 7 tomatoes, 1/4 cup of beans, and 2 tablespoons of goat cheese. Sprinkle with the basil and serve.
To learn more about Ellie Krieger, MS, RD -- New York Times bestselling author and host of Food Network’s Healthy Appetite -- go to www.elliekrieger.com.
For more of Ellie Krieger's recipes, eat-smart advice, and tips, check out her Kaboose column, Great Food, Healthy Family.
Nutrition Facts
Servings per Recipe:
4 (2 cups greens, 1/4 cup beans, about 7 tomatoes, and 2 tablespoons goat cheese)
Calories: 250
Total Fat: 17g
Sat Fat: 6g
Mono Fat: 10g
Poly Fat: 1g
Protein: 10g
Carb: 17g
Fiber: 5g
Cholesterol: 13mg
Sodium: 274mg
4 (2 cups greens, 1/4 cup beans, about 7 tomatoes, and 2 tablespoons goat cheese)
This dish is an excellent source of fiber, and vitamin A. It's also a good source of copper, iron, vitamin C, and vitamin K.
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