Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette

Directions

Instructions Checklist

• 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.

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• 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.

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.