Jim Bathie
Prep Time
5 Mins
Cook Time
10 Mins
Total Time
15 Mins
Yield
4 1/2 cups

Rich in MUFAs, CLA, fiber, and oleic acid, this just might win the award for the most filling, slimming, and satisfying salad ever created.

Resistant Starch: 1g

How to Make It

Step 1

Heat a large nonstick skillet over medium heat. Coat polenta cubes with cooking spray. Add to pan, and cook 5 minutes. Turn croutons; cook 5 minutes more or until golden.

Step 2

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

Step 3

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

Step 4

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

The CarbLovers Diet

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