Way 1 Ingredients:
1 Organic Romaine lettuce or Spinach (either pre-cut or in a bunch)
1 Bag of Dried Cranberries & roasted almonds cut in half
1 bottle of Ken's balsamic vinaigrette dressing
1 8 oz of Natural goat cheese (either in crumbs or whole)
Way 2 Ingredients:
1 Organic Romaine lettuce or Spinach (either pre-cut or in a bunch)
1 Bag of Dried Cranberries & roasted almonds cut in half
1 bottle of Ken's balsamic vinaigrette dressing
3 8 oz Natural goat cheese
Extra virgin olive oil (or extra olive oil cooking spray)
2 eggs
1 lb Organic flour (or Panko) or 1 box of Italian seasoned flour, or you can season the plain flour with the complete seasoning or leave it plain (I like flavor so I used the Italian seasoned flour)
If you prefer to make your own salad dressing:
1 Tsp Morton's sea salt (or regular salt)
1-2 cup Bertolli Balsamic Vinegar of Modena
1-2 pinch Badia Complete seasoning (optional)
1 Tsp McCormick black peppercorn grinder (or regular pepper)
1-2 Cup Extra virgin olive oil
Way 1 Recipe:
In a medium salad bowl add half the lettuce and half the bag of dried cranberries and almonds mix well. Grab a fork and crumble the goat cheese if you have the whole kind. Add to the salad bowl and drizzle some of the balsamic vinaigrette and enjoy.
Way 2 Recipe:
Again, in a medium salad bowl add half the lettuce and half the bag of dried cranberries and almonds mix well.
In a medium or large skillet add the extra olive oil or cooking spray coating the entire skillet over medium/high heat.
Add 3 cups of flour or Panko to a medium bowl. In another bowl, beat two eggs. Cut the cheese 1/4 inch thick or larger, roll into a ball, and slightly flatten them. Repeat for all your batches and place in the refrigerator for 30 min to retain its shape. This will be a good time to cook your meat if you are adding protein to your meal. I added New York steak strip cut into thick slices to my dish.
quickly place it in the egg bowl for a second or two coating both sides of the cheese, place the cheese in the flour bowl coating both sides and then fry in the skillet. Cook on each side for 3-4 min or until the outside is brown. Repeat until you're done with all the cheese.
Making your own salad dressing:
In a large mug, jar, or small bowl add olive oil, vinegar, salt, pepper, and complete seasoning and mix. Taste to make sure that the mixture is to your liking. I like to add more vinegar because I like the tartness on my palette. Once to your liking drizzle with a spoon over the salad and enjoy. You can store left overs in the refrigerator.
Notes: The best thing about salads is that you can add as many ingredients as you like. You can add chopped onions, croutons, red, green, yellow, or orange bell peppers, cucumbers, sliced carrots, sliced radishes, the possibilities are endless. I made this salad simple as I made it as a side dish to my meal. Way 1 I made spaghetti (recipe is also on site) and way 2 I made it with steak (recipe also on site).
1 Organic Romaine lettuce or Spinach (either pre-cut or in a bunch)
1 Bag of Dried Cranberries & roasted almonds cut in half
1 bottle of Ken's balsamic vinaigrette dressing
1 8 oz of Natural goat cheese (either in crumbs or whole)
Way 2 Ingredients:
1 Organic Romaine lettuce or Spinach (either pre-cut or in a bunch)
1 Bag of Dried Cranberries & roasted almonds cut in half
1 bottle of Ken's balsamic vinaigrette dressing
3 8 oz Natural goat cheese
Extra virgin olive oil (or extra olive oil cooking spray)
2 eggs
1 lb Organic flour (or Panko) or 1 box of Italian seasoned flour, or you can season the plain flour with the complete seasoning or leave it plain (I like flavor so I used the Italian seasoned flour)
If you prefer to make your own salad dressing:
1 Tsp Morton's sea salt (or regular salt)
1-2 cup Bertolli Balsamic Vinegar of Modena
1-2 pinch Badia Complete seasoning (optional)
1 Tsp McCormick black peppercorn grinder (or regular pepper)
1-2 Cup Extra virgin olive oil
Way 1 Recipe:
In a medium salad bowl add half the lettuce and half the bag of dried cranberries and almonds mix well. Grab a fork and crumble the goat cheese if you have the whole kind. Add to the salad bowl and drizzle some of the balsamic vinaigrette and enjoy.
Way 2 Recipe:
Again, in a medium salad bowl add half the lettuce and half the bag of dried cranberries and almonds mix well.
In a medium or large skillet add the extra olive oil or cooking spray coating the entire skillet over medium/high heat.
Add 3 cups of flour or Panko to a medium bowl. In another bowl, beat two eggs. Cut the cheese 1/4 inch thick or larger, roll into a ball, and slightly flatten them. Repeat for all your batches and place in the refrigerator for 30 min to retain its shape. This will be a good time to cook your meat if you are adding protein to your meal. I added New York steak strip cut into thick slices to my dish.
quickly place it in the egg bowl for a second or two coating both sides of the cheese, place the cheese in the flour bowl coating both sides and then fry in the skillet. Cook on each side for 3-4 min or until the outside is brown. Repeat until you're done with all the cheese.
Making your own salad dressing:
In a large mug, jar, or small bowl add olive oil, vinegar, salt, pepper, and complete seasoning and mix. Taste to make sure that the mixture is to your liking. I like to add more vinegar because I like the tartness on my palette. Once to your liking drizzle with a spoon over the salad and enjoy. You can store left overs in the refrigerator.
Notes: The best thing about salads is that you can add as many ingredients as you like. You can add chopped onions, croutons, red, green, yellow, or orange bell peppers, cucumbers, sliced carrots, sliced radishes, the possibilities are endless. I made this salad simple as I made it as a side dish to my meal. Way 1 I made spaghetti (recipe is also on site) and way 2 I made it with steak (recipe also on site).
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