This recipe is attributed to my cousin, Rachelle, who blogs at Dishing It Gluten Free. The combination of flavors is fabulous. I wasn't sure how my kids would like the goat cheese, but they gobbled it up and wanted more. I loved it so much that I made it for my lunch three days in a row!
Pear and Goat Cheese Salad
Green leaf lettuce
Goat cheese
Pears, peeled and cubed
Dried blueberries
Pecans, chopped
Julie's notes: I dressed this with Brianna's Blush Wine Vinaigrette. Delicious! Use any type of lettuce--even spinach. I found the goat cheese and dried blueberries at Costco. I don't mind the larger quantity. It just gives me an excuse to find more recipes that call for goat cheese.
I put goat cheese in whatever we are making. Pizza, pasta, mashed potatoes, mac n cheese, salad, I can't resist that huge costco sized piece!
ReplyDeleteWhat a fun idea. I'll be looking forward to something new. We all can use changes in our menus. Thanks!
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ReplyDeleteGreat idea! I love Rachelle's blog. It makes me feel like trying recipes, which says a lot. John's really the cook. I'm trying to eat more veggies and salad this year!
ReplyDeleteI love Brianna's dressings! Have you ever tried the poppyseed? So good on a spinach/strawberry/craisin/pecan salad or any salad with fruit. Yum. I'm enjoying reading through your recipes!
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