General Mills offered 37 Cooks their updated healthy cereal selection, I was really impressed! Whole grains, no GMO, lower sugar content. As a busy professional, I often enjoy a salad that includes fruit and protein as my main course for dinner. I thought the new and improved Trix cereal was really fruity and a perfect option to coat my goat cheese “croutons” and make this salad a complete success!
Field Greens Salad with Trix Encrusted Goat Cheese “Croutons”
by Susan Ritchie-Hubbard
1 cup Trix cereal
1/2 teaspoon kosher salt
1 “pinch” ground cinnamon (the equivalent of 1/8 teaspoon or a bit less)
8 ounces goat cheese, well chilled
Thinly sliced cucumber
Thinly sliced red onion
Tomato variety, halved or quartered
Mixed berries (I chose raspberries, blackberries and blueberries)
Vinaigrette of choice (I made a raspberry ginger)
In the bowl of a food processor fitted with the metal blade, add the cereal, salt and cinnamon. Pulse until the mixture is a fine grind. Transfer to a shallow bowl. Cut the chilled goat cheese into equal .5 ounce portions. Goat cheese can break apart, so I cut it and weighed the portions on a kitchen scale, adding pieces as needed. With your fingers, gently form the goat cheese portions into a square “crouton” shape. Toss the goat cheese squares in the Trix mixture, gently pressing the Trix mixture onto the goat cheese to completely coat. If preparing ahead, cover the “croutons” and refrigerate until ready to serve. Assemble the salad and drizzle with your vinaigrette of choice. Place the goat cheese “croutons” on top of the salad and serve. Sometimes simple just works!