Lemon-Basil Dressing on Arugula and Goat Cheese Salad
Servings
4people
Servings
4people
Ingredients
LEMON-BASIL DRESSING
1⁄4 cupfresh lemon juice
1⁄2 tablespoon Dijon mustard
2 tablespoonsnonfat milk
1⁄2 tablespoonfresh lemon zest
1⁄2 tablespoondried basil
1⁄2 teaspoon ground black pepper
1⁄2 teaspoonsalt
1⁄4 cup plus 2 tablespoons canola oil
SALAD
2 ouncesplain goat cheese, room temperature
2teaspoonsfresh lemon zest, or to taste
1small clove garlic, crushed
1⁄2 small red onion, thinly sliced
3 tablespoons fresh lemon juice
3cupsarugula leaves
2cupsmixed baby lettuces
1⁄2 cupfresh basil leaves, gently torn
2tablespoonspine nuts, toasted
Instructions
To make dressing: In a blender, add all ingredients except oil. Blend on high speed until combined. While blending, slowly add oil in a steady stream until fully incorporated. Pour into a jar and refrigerate; bring to room temperature before using. (Makes 3⁄4 cup.)
Mix cheese, lemon zest, garlic, and black pepper to taste until well blended. If possible, refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.
In a small bowl, toss onion with lemon juice and marinate for 30 minutes. Drain. 4. In a large bowl, mix together arugula, baby lettuces, and basil leaves. Toss lightly with 2–3 tablespoons dressing. Serve, topped with marinated red onion, crumbled goat cheese, and pine nuts.
Recipe Notes
Nutrition Facts
Lemon-Basil Dressing on Arugula and Goat Cheese Salad
Amount Per Serving
Calories 157Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 4g20%
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 11mg4%
Sodium 162mg7%
Total Carbohydrates 8g3%
Dietary Fiber 2g8%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.