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Beet, Goat Cheese & Arugula Salad

Dinner Beet & Goat Cheese Salad


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Peppery arugula, Swiss chard, cherry tomatoes, crisp red beets, crumbly goat cheese, in-house onion and red-wine vinaigrette

Ratatouille and Goat Cheese Salad

This delicious salad is easy to make and a little slice of heaven on the taste buds.

Serves 4


8 slices Roma tomatoes ½” thick 8 slices Japanese eggplant ½” rounds 4 slices goat cheese ½” thick 12 slices yellow zucchini on a bias ½” thick 1 green pepper seeded and quartered 4 slices red onion cut into ½” rounds salt and pepper to taste 2 tbsp fresh basil julienne ½ cup Italian dressing


Lay out eggplant into a colander and sprinkle with a little salt. Allow to sit for about 20 minutes. This removes bitterness in eggplant. Starting with eggplant lay out onto 4 salad plates. Next stack tomato, zucchini, red onion, green pepper then goat cheese. Repeat with remaining ingredients. Drizzle with Italian dressing. Top each with fresh basil


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