I make myself giggle these days when I think about how much dairy I now consume.
For years I had to keep it to a serious minimum due to lactose intolerance. It went away when I was pregnant with Big A, came back with a vengeance afterwards, went away again during my pregnancy with Little A, and seems to not have returned. Lucky me!
Now I'm making up for lost time, especially when it comes to cheese. Goat, blue, feta...you name it! I especially love cheese in a salad and this one is so awesome. Its actually got 2 types of cheese in it: goat cheese, crumbled over top, as well as quark, in the dressing.
Quark is a soft cheese that is incredibly versatile. It has a consistency almost like cream cheese, but is very low in fat, sodium and calories and high in protein. Yeah baby! Its great for sauces, frostings, baked goods, etc.
I love the sweet and tangy flavours in this salad, and the colours are gorgeous too! This is happy food for me, I get excited just thinking about eating it.
Orange, Beet and Goat Cheese Salad
1 box organic mixed greens
1 navel orange, peeled, and chopped*
2 beets, peeled and chopped or spiralized
30g light goat cheese, crumbled
Orange Dijon Dressing
1/2 cup quark(or Greek yogurt)
1 tbsp. Dijon mustard
Juice of 2 navel oranges
1/2 cup white wine vinegar
1/2 tsp salt, or to taste
Arrange salad ingredients in a large bowl. Combine dressing ingredients in blender or food processor, blending until smooth. Pour desired amount of dressing over salad and toss. Serve immediately. Makes 1 serving for me, probably 2 or more for a normal person. Store leftover dressing in fridge for up to 1 week.
I have submitted this recipe to the latest edition of No Croutons Required, Urban and Vegetarian Mamma's Gluten-Free Friday.