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“Cool and delicious, colourful, and choc full of vitamins and minerals. Try not to use substitutions. I explain about the cheese in the Directions. I'm not giving a recipe for the vinaigrette dressing, because if you like salads you'll have your own favourite dressing to use. Amounts are NOT precise. I've made this two night running now although it's winter, because it's so tasty.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. ** Because I'm in South Africa, I am never sure whether the same ingredients can be found elsewhere. We get soft, creamy 100g packaged goats' cheese in little logs, and recently also Jersey milk cream cheese logs. I prefer those flavoured with herbs, or with black pepper, or garlic and parsley. You could substitute ricotta, but it's not as flavourful.
  2. Rinse and prepare everything.
  3. The cheese will crumble, and if you use those specified, it'll be very soft when you mix it in and add to the general flavour mix.
  4. If you only have strong onions, you might want to use less.
  5. Put all the ingredients in a plastic mixing bowl first, season with the pepper, and mix in just enough salad dressing to coat the ingredients lightly.
  6. Carefully "decant" into a pretty salad bowl.
  7. This will be 4 generous side servings with dinner, or 2 - 3 lunch servings with fresh, crusty Continental-style bread.

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