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Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette

Jim Bathie
Prep time 5 mins
Cook time 10 mins
Yield 1 serving
This easy and elegant dish is a wonderful replacement for a boring salad. Polenta, pecan-crusted goat cheese, and a quick vinaigrette bring a lot of flavor.

Ingredients

  • 4 ounces polenta in tube, cut into 3 (1/2-inch-thick) slices
  • Cooking spray
  • 1 ounce goat cheese
  • 1 tablespoon chopped pecans
  • 2 tablespoons pomegranate juice
  • 1 teaspoon olive oil
  • 1 teaspoon Dijon mustard
  • 3 cups fresh spinach
  • 1/2 cup shredded carrot

Nutrition Information

  • calories 370
  • fat 21 g
  • satfat 7 g
  • monofat 8 g
  • polyfat 2 g
  • protein 11 g
  • carbohydrate 36 g
  • fiber 7 g
  • cholesterol 20 mg
  • sodium 720 mg
  • 1 g

How to Make It

  1. Heat a large nonstick skillet over medium heat. Spray polenta slices with cooking spray. Add to pan, and cook 5 minutes. Turn slices, and cook 5 minutes.

  2. Shape goat cheese into a patty; coat with chopped pecans.

  3. Combine juice, oil, and mustard in a small bowl; stir well with a whisk.

  4. Arrange spinach and carrot on a plate. Top with polenta, pecan-crusted goat cheese, and dressing.

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