Bonus Recipe of the Month – Summer Salad

I made this salad last week and loved it! I found the recipe in this month’s Fitness magazine. You can reduce your calories & fat by cutting out the bread w/herbed goat cheese or just do less of it! The recipe makes 4 large servings, so you can reduce it for smaller portions.

Butter Lettuce Salad With Blackberries, White Beans and Goat Cheese Toast

Prep Time: 12min
Cook Time: 3 min
Servings: 4


  • 1 whole-wheat baguette, cut into eight 1/2-inch slices
  • 2 ounces  herbed goat cheese
  • 2 heads butter or Boston lettuce, leaves separated
  • 1 15-ounce can low-sodium cannellini beans, rinsed and drained
  • 1/2 small red onion, sliced into thin rings
  • 2 tablespoons  fresh tarragon leaves
  • 3 tablespoons  sherry vinegar
  • 3 tablespoons  extra-virgin olive oil
  • 1 teaspoon  Dijon mustard
  • 2 teaspoons  honey
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground black pepper
  • 1 cup  blackberries


1. Preheat the broiler. Place the bread on a baking sheet and spread 1 1/2 teaspoons of the cheese onto each piece. Broil until bread is toasted and cheese is lightly browned, about 3 minutes.

2. Combine the lettuce, beans, red onion and tarragon in a large bowl. In a small bowl, whisk the vinegar, oil, mustard, honey, salt and black pepper; add to the salad and toss. Divide among four serving plates. Scatter 1/4 cup of the blackberries over each salad. Serve each with 2 goat cheese toasts.

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