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

Recipe by Health August 2010

Gallery

Credit: Jim Bathie

Recipe Summary

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

Directions

  • 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

Per Serving:
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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