side dish

Blueberry and Goat Cheese Salad with Mushrooms

Name: Blueberry and Goat Cheese Salad with Mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 1/2 tablespoons balsamic vinegar; 1 cup fresh blueberries; 1 tablespoon champagne vinegar (optional); 4 oz (115 g) soft goat cheese, cut into rounds or crumbled; 4 cups mixed salad greens; 6 to 8 large white mushrooms, sliced; 1/3 cup olive oil; 1 teaspoon olive oil; sea salt to taste; 1/2 cup walnut pieces

“Blueberry and Goat Cheese Salad with Mushrooms is a gluten free, primal, and vegetarian side dish. One serving contains 255 calories, 6g of protein, and 23g of fat. For $1.83 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person has tried and liked this recipe. Head to the store and pick up olive oil, sea salt, goat cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by foodandspice.blogspot.com. With a spoonacular score of 45%, this dish is good. If you like this recipe, you might also like recipes such as Blueberry and Goat Cheese Salad with Mushrooms, Arugula Salad with Grilled Mushrooms and Goat Cheese, and Leftover Roast Beef Salad with Shiitake Mushrooms and Soft Goat Cheese.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Balsamic vinegar2.5 tbsp
Blueberries1 cup
Champagne vinegaroptional1 tbsp
Goat cheese115 g, cut into rounds or crumbled115 g
Mixed salad greens4 cups
Mushroomslarge, sliced6 large
Olive oil⅓ cup
Olive oil1 tsp
Sea salt6 servings
Walnut pieces½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 45 min

1
Toast the walnut pieces in a dry unoiled skillet over medium-low heat for 5 to 10 minutes until fragrant.
2
Remove and set aside.
3
Heat the teaspoon of olive oil in a large skillet over medium-high heat. When hot, add the mushrooms and stir until they just begin to release their juices and turn a golden brown.

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