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Salad with Goat Cheese


Variety of Romaine, endive, Boston, radicchio lettuce
One quarter cup crumbled goat cheese
1 cucumber seeded and sliced
6 fresh basil leaves
One third cup olive oil
One quarter cup red wine vinegar
2 plum tomatoes chopped
One quarter cup pitted and halved Greek olives
Salt and pepper to taste

Combine all ingredients except olive oil and vinegar, toss well. Mix together oil and vinegar and sprinkle over salad just before serving

The Skinny: You could leave out the olives but they are so tasty…


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