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Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette Photo by: Jim Bathie

Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette

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.

Health JULY 2010

  • Yield: 1 serving
  • Cook time:10 Minutes
  • Prep time:5 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 370
  • Fat: 21g
  • Saturated fat: 7g
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 2g
  • Protein: 11g
  • Carbohydrate: 36g
  • Fiber: 7g
  • Cholesterol: 20mg
  • Sodium: 720mg
  • Resistant starch: 1g
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Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette recipe

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