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in cook





















| Fat | 30g | 47% |
| Saturated | 5g | 26% |
| Carbs | 41g | 14% |
| Fiber | 6g | 26% |
| Sugars | 28g | 0% |
| Protein | 11g | 23% |
| Cholesterol | 9mg | 3% |
| Sodium | 128mg | 5% |
| Calcium | 139mg | 14% |
| Magnesium | 123mg | 31% |
| Potassium | 589mg | 17% |
| Iron | 4mg | 20% |
| Zinc | 2mg | 12% |
| Vitamin A | 6849IU | 137% |
| Vitamin C | 21mg | 34% |
| Thiamin (B1) | 0mg | 13% |
| Riboflavin (B2) | 0mg | 15% |
| Niacin (B3) | 1mg | 7% |
| Vitamin B6 | 0mg | 20% |
| Folic Acid (B9) | 178µg | 44% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 11% |
| Vitamin K | 345µg | 431% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 19g | 0% |

With less than five ingredients, this salad is perfect for a spring potluck or lunch at the office.
Place all ingredients in a large mixing bowl, or serving bowl if you’ll be serving the salad directly from the bowl. Mix well so goat cheese lightly coats the other ingredients. Enjoy!