Mizuna with Tomatoes Au Chevre
- 6 ripe tomatoes, thinly sliced; reserve juice
- Salt to taste
- 3 to 5 garlic cloves, chopped
- 1 red onion, thinly sliced
- 8 to 15 pimiento-stuffed green olives, halved or sliced
- 1 bunch arugula leaves or mizuna
- 4 ounces mild soft goat cheese
- Several large pinches of dried herbes de Provence
- 3 tablespoons olive oil, or as desired
- 1 tablespoon wine vinegar, or as desired
Arrange the tomatoes on a plate along with their accumulated
juices.
Sprinkle them with salt and garlic, and scatter the top with
red onion and
olives.
Top the tomato salad with the arugula or mizuna greens, then dot
with bite-size
lumps of goat cheese. Sprinkle with herbes de Provence,
drizzle with olive
oil and vinegar, and eat right away.
Nutritional Information: 251 calories per serving
20 G Fat
6
G
Saturated Fat
13 MG Cholesterol
14 G Carbohydrates
8 G Protein
740 MG
Sodium