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

Recipe by Health August 2010

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Credit: Jim Bathie

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Yield:
4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

Source

The CarbLovers Diet

Nutrition Facts

370 calories; fat 21g; saturated fat 7g; mono fat 8g; poly fat 2g; protein 11g; carbohydrates 36g; fiber 7g; cholesterol 20mg; sodium 720mg.
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