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
