A Quick Flavourful Grilled Vegetable Salad With Goats Cheese

Salad With Goats Cheese
Prepare a week’s worth of lunches in about 10 minutes using a handful of ingredients from your local specialty grocery store.

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Grilled Vegetable Salad With Goats Cheese

Prepare a week's worth of lunches in about 10 minutes using a handful of ingredients from your local specialty grocery store. To save time, we're using a bag of frozen grilled and marinated vegetables, then adding big flavour with marinated goat cheese.
Grilled Vegetable Salad With Goats Cheese


Prepare a week’s worth of lunches in about 10 minutes using some ingredients from your local specialty grocery storeWe used a bag of frozen pickled and grilled vegetables to save time, then added a rich flavor with marinated goat cheese. If you want a protein boost, leftover chicken breast or salmon will go great with this hearty salad. 

Ingredients

  • 1 (10 ounce) package Tuscan kale
  • 4 ounces marinated or herb-coated goat cheese
  • ¼ cup unsalted roasted sunflower seeds
  • 1/2 cup balsamic & fig dressing
  • 1 (16 ounce) package frozen marinated grilled vegetables

Directions

  • Step 1 Divide kale among 4 single-serving lidded containers. Top each with 1 ounce goat cheese and 1 tablespoon sunflower seeds. Seal the containers and refrigerate for up to 4 days.
  • Step 2 Transfer 2 tablespoons dressing into each of 4 small lidded containers and refrigerate for up to 4 days.
  • Step 3 The evening before taking your lunch to go, transfer one-fourth of the grilled vegetables (about 1 cup) to one of the meal-prep containers (the frozen vegetables will be thawed and ready to eat by lunchtime). Top the salad with dressing just before serving.

Tips

To make ahead: Refrigerate salads and dressing separately for up to 4 days. Add the grilled vegetables the night before serving.

Nutrition Facts

Serving Size: 1 Salad & 2 Tbsp. Dressing EachPer Serving:347 calories; protein 8.8g 18% DV; carbohydrates 22.7g 7% DV; exchange other carbs 1.5; dietary fiber 4.4g 18% DV; sugars 8.2g; fat 26g 40% DV; saturated fat 4.4g 22% DV; vitamin a iu 11686IU 234% DV; vitamin c 156.1mg 260% DV; folate 19mcg 5% DV; calcium 372.6mg 37% DV; iron 1.8mg 10% DV; magnesium 10.3mg 4% DV; potassium 407.3mg 11% DV; sodium 391.4mg 16% DV; thiaminmg 1% DV; added sugar 5g.Exchanges: 

5 1/2 Fat, 2 Vegetable, 1/2 Medium-Fat Protein