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Ingredientes
- 8 lrg garlic clove, unpeeled
- 1 tsp extra virgin olive oil plus
- 1/4 c. extra virgin olive oil
- 3 Tbsp. balsamic vinegar
- Â Â Salt and freshly grnd black pepper, to taste
- 1 lb mixed greens or possibly mesclun salad mix, (12 c. packed)
- 12 x kalamata olives, pitted and halved
- 12 x yellow or possibly red cherry or possibly tear drop
- Â Â tomatoes
- 4 ounce herbed goat cheese, crumbled
Direcciones
- VINAIGRETTE: Preheat oven to 400 degrees. Place garlic cloves on a piece of aluminum foil; drizzle with 1 tsp. oil. Wrap tightly and bake till garlic is very tender, about 45 min. Cold to room temperature. Squeeze softened garlic into a small bowl; mash with fork. Add in remaining 1/4 c. oil, vinegar, salt and pepper. Whisk till well combined. Transfer to glass jar or possibly bottle; chill at least 6 hrs or possibly up to 1 week.
- To SERVE: Bring vinaigrette to room temperature. In large bowl, mix greens, olives and tomatoes. Add in dressing and toss to coat. Transfer salad to serving plates and top each with goat cheese if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 8 servings | |
| Calories 313 | |
| Calories from Fat 176 | 56% |
| Total Fat 19.71g | 25% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1188mg | 50% |
| Potassium 502mg | 14% |
| Total Carbs 36.88g | 10% |
| Dietary Fiber 7.2g | 24% |
| Sugars 26.41g | 18% |
| Protein 3.11g | 5% |
