• 1/2 cup toasted almonds
  • 4 ounces goat cheese
  • 2 tablespoons plain Greek yogurt
  • 3 tablespoons white wine vinegar
  • 2 tablespoons plus 1 teaspoon orange marmalade
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 ounces mixed baby greens
  • 3 cups fresh Bing cherries, pitted (about 1 1/2 pounds before pitting )

Mixed Greens with Goat Cheese and Cherries

Kim Cobb
  • Serves: 8 people
  • Calories per serving: 205

Why not put fruit in salads? In this tasty combo, goat cheese adds richness and texture. Recipe courtesy of Kim Cobb.

  1. Place toasted almonds in a food processor and pulse until finely ground (but not buttery). Pour out onto a plate. Place goat cheese and yogurt in food processor; pulse until smooth. Using a tablespoon, scoop out cheese mixture and roll slightly into eight balls about the size of sweet cherries.
  2. Roll cheese balls into almonds, coating thoroughly. Cover and chill until firm, approximately 1 hour.
  3. Whisk vinegar, marmalade, oil, salt, and pepper in a large bowl. Add greens and cherries. Toss. Top with cheese balls and serve.

PER SERVING: 205 cal, 14g fat (9g mono, 2g poly, 4g sat), 6mg chol, 6g protein, 15g carb, 3g fi ber, 217mg sodium

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