Goat Cheese Salad Dressing
The unique, tangy flavour of goat cheese is lovely with chilled asparagus or green beans, or with a spinach salad with garlicky croutons. If you can't find fines herbes goat cheese, use 1/4 tsp (1 mL) dried fines herbes and regular goat cheese. If made ahead of time, the dressing thickens and turns into a great dip.
Servings: 1 cup (250 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 28 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 6 mg |
| sodium | 65 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 1% |
| vit A | 3% |
| vit C | 2% |
-
4 oz (125 g) soft fines herbes goat cheese (1/2 cup/125 mL)
1/2 cup (125 mL) 10% cream or milk
1 tbsp (15 mL) lemon juice
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) finely chopped fresh parsley
Preparation:
In blender or food processor, pur?together goat cheese, cream, lemon juice, salt and pepper until smooth. Stir in parsley. (Make-ahead: Refrigerate in airtight container for up to 3 days. Just before serving, add up to 2 tbsp/25 mL more cream or milk to thin.)
Source
Canadian Living Magazine: June 2005
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