Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette
Jim Bathie
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
