BABY GREENS WITH GOAT CHEESE, BEETS AND CANDIED PECANS
Creamy goat cheese with crunchy sweet pecans and red beets topped with a honey balsamic vinaigrette is like a symphony in your mouth. This salad will make you look like a culinary whiz!
INGREDIENTS:
- 4 oz Chavrie goat cheese log
- 8 cups mixed baby greens
- 4 small red beets, cooked and cut*
- 2 oz glazed pecans (I used Emerald Pecan Pie)
For the honey balsamic vinaigrette:
- 2 tbsp balsamic
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
DIRECTIONS:
- Make vinaigrette by whisking olive oil, balsamic and honey until smooth.
- In a large bowl toss greens with vinaigrette and mix well.
- Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. (* I boiled the beets in water until soft, but they can be roasted in the oven as well.)
- Serve immediately.
NUTRITION INFORMATION
Yield: 4 servings, Serving Size: 1/4th
- Amount Per Serving:
- Freestyle Points: 9
- Points +: 8
- Calories: 267 calories
- Total Fat: 19.5g
- Saturated Fat: g
- Cholesterol: mg
- Sodium: 211mg
- Carbohydrates: 19g
- Fiber: 2g
- Sugar: 14g
- Protein: 7g
Source: Skinny Taste
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Rhonda in MO
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Posted by: Rhonda Gray <ronkaygray66@gmail.com>
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Another Great Group of *~ Beth ~*
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