Yield: 2 to 4 servings.
1 medium cucumber, sliced
1 pint cherry or grape tomatoes, halved
1 orange bell pepper, cut into 1-inch strips
2 small zucchini, halved and sliced
4 to 6 leaves Bibb or butter lettuce
6 to 8 leaves fresh basil, torn
Goat cheese dressing:
4 ounces goat cheese, at room temperature
Juice of 1 lemon
2 tablespoons honey
½ cup sour cream
¼ cup mayonnaise
½ teaspoon salt
½ teaspoon ground black pepper
For the dressing: Place all ingredients in a food processor or blender. Pulse until mixture is smooth. Refrigerate until ready to serve.
For the salad: In a medium bowl, toss together cucumber, tomatoes, bell pepper, and zucchini. Distribute lettuce leaves among salad plates. Spoon vegetable mixture on top of lettuce. Garnish with torn basil leaves. Serve with goat cheese dressing.
print it
Each year, Our State celebrates the very best in North Carolina craftsmanship with the Made in NC Awards. Meet the talented artisans who won top honors in 2022 — and watch them at work.
In a state naturally rich in red clay, potters like the legendary Sid Luck carry on a long-held North Carolina tradition.
Cheesy, creamy, bubbly — these one-pan wonders will keep you toasty on a chilly day.
A Forsyth County chef grew up working in his family’s seafood restaurants, but he dreamed of running a steakhouse. Now, his grill has become a neighborhood staple.
