4 Serves
45 Mins
Place the walnut halves in a dry skillet over medium-low heat. Toast them for 5 to 7 minutes, stirring frequently until fragrant and lightly browned, then remove from the heat and set aside.
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Vitamin E
13 mg / 15 mgVitamin K
258 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
239 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
217 mg / 1,250 mgPotassium
520 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
4 g / 28 gSugar
14 g / 50 gSaturated Fat
6 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the cremini mushrooms and sauté for 8 to 10 minutes until they release their moisture and turn golden brown, then remove from the pan.
In a small bowl, whisk together the vinaigrette dressing until well combined.
Divide the mixed salad greens among four serving plates. Top each portion with goat milk cheese, fresh blueberries, the toasted walnuts, and the sautéed mushrooms.
Drizzle the prepared vinaigrette dressing over each salad and serve immediately.
59
g7
g30
g
