Arugula, Watercress, and Goat Cheese Salad with Raspberry Vinaigrette

Joe Dion of North Charleston, South Carolina, writes: "Because I work in a restaurant (I'm a chef at a place called Slightly North of Broad in Charleston), I don't let my cooking at home get too complicated. I'm at the restaurant five days a week and often work on weekends, but whenever I have the chance I enjoy getting together with friends and cooking for them." Fresh raspberries flavor the dressing and give this light salad its sweet tang; the pine nuts add crunch.

Preparing Time: -
Total Time: -
Served Person: Makes 6 servings

American Salad Leafy Green Nut Appetizer No-Cook Quick & Easy Goat Cheese Raspberry Arugula Spring Summer Watercress Bon AppÃ©tit South Carolina Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

1/2 cup olive oil
1 teaspoon honey
1 shallot, chopped
1/2 cup pine nuts, toasted

Carbohydrate 7 g(2%)
Cholesterol 9 mg(3%)
Fat 30 g(46%)
Fiber 2 g(10%)
Protein 6 g(12%)
Saturated Fat 6 g(29%)
Sodium 99 mg(4%)
Calories 312

Preparation Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper. Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.

Arugula, Watercress, and Goat Cheese Salad with Raspberry Vinaigrette

Ingredients

Nutrition facts