To crumble the goat cheese, freeze for 10 minutes, and then flake with a fork.
4 teaspoons white wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon salt
2 cups radishes, cut lengthwise into 1/4-inch wedges, with root and 1/2-inch stem left on
1 tablespoon chopped fresh oregano
4 cups baby spinach
2 ounces goat cheese, crumbled (about 1/2 cup)
1/2 teaspoon freshly ground black pepper
How to Make It
Combine first 4 ingredients in a bowl, stirring well. Add radishes and oregano; toss to coat. Place 1 cup spinach on each of 4 plates. Using a slotted spoon, top each plate with 1/2 cup radishes. Sprinkle each serving with 2 tablespoons cheese and 1/8 teaspoon pepper. Drizzle remaining dressing evenly over salads.
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Made this because we had everything on hand & needed a salad -- easy to prep & compose. Nice, light dressing, generous portion of creamy cheese, and a visual "surprise" by leaving tops & bottoms on the radishes. Served before CL's spaghetti with simple tomato sauce.
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