1 (16-ounce) container cottage cheese
1 (16-ounce) pkg. ground Italian sausage
Heat a large pot of salted water to boil for pasta.
In a large pot brown sausage. Drain grease and add back to pot. Add 2 jars of sauce and cook 10 minutes. Set aside.
|Even though this salad is easy and comes together in just a few minutes, the combination is perfect. It is crunchy, sweet and tangy. I usually have a salad for lunch every day and this is going to be on my weekly rotation as I always have these ingredients on hand.|
|Favorite brand of Gorgonzola|
|and Blue Cheese|
|This dish is super easy and I had it on the table in 15 minutes! It has the same flavors as bulgogi, a traditional Korean dish. But, with Bulgogi, thinly sliced sirloin has to marinate for hours. So, not only was this quick and easy it was so flavorful. It makes 4 small servings so if you have bigger eaters or want leftovers I would double this recipe.|
|You might be, thinking.....If this is a beet and goat cheese salad, where are they?! They are under the greens and for two good reasons. First, I hate to try and crumble this soft cheese over the salad. It gets all over my fingers, it's just so messy. Second, when you make it this way you will get a bite of goat cheese with every bite of your salad. Let me show you how I like to make my beet and goat cheese salad.|
|Not everyone loves goat cheese and some brands are stronger than others but I really like President brand, it's creamy and mild.|
|I take a slice of the goat cheese and spread it on the bottom of the plate.|
|Next I layer on diced roasted beets and toss the greens in the vinaigrette.|
And last I top with the dressed greens, sugared walnuts and dried cherries (or cranberries). This salad has so many textures and flavors going on. It's creamy, crunchy, sweet and tangy. Delicious!
For the Dressing:
For the Salad:
Instructions For the Dressing:
Instructions For the Beets: