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Jim Bathie Photo by: Jim Bathie

Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette

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

Health AUGUST 2010

  • Yield: 4 1/2 cups
  • Cook time: 10 Minutes
  • Prep time: 5 Minutes
  • Total: 15 Minutes

Ingredients

  • 1/4 tube of polenta (4 ounces), cut into 1-inch cubes
  • 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. Coat polenta cubes with cooking spray. Add to pan, and cook 5 minutes. Turn croutons; cook 5 minutes more or until golden.

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 cubes, 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
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