Avocado, Beet And Arugula Salad With Chevre Tartine


4 ounces Goat cheese, softened
1 teaspoon Dried basil
4 (1/2 inch thick) slices crusty bread

1 tablespoon Dijon mustard
2 tablespoons Balsamic vinegar
Salt and pepper to taste
1/4 cup Olive oil

1 (15 ounce) can Sliced beets, drained and diced
1 (10 ounce) package Mixed salad greens with arugula
2 Avocados - peeled, pitted and diced
1/3 cup Chopped toasted hazelnuts


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