Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette Recipe
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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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.59 Kcal (534 kJ) | ||
| Calories from fat | 60.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.75g | 10% | |
|---|---|---|---|
| Cholesterol | 7.44mg | 2% | |
| Sodium | 89.53mg | 4% | |
| Potassium | 233.08mg | 5% | |
| Total Carbs | 13.31g | 4% | |
| Sugars | 2.12g | 8% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 4.3g | 9% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 1mg | 5% | |
| Calcium | 109.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 145.21 Kcal (608 kJ) | ||
| Calories from fat | 69.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.68g | 10% | |
|---|---|---|---|
| Cholesterol | 8.47mg | 2% | |
| Sodium | 101.9mg | 4% | |
| Potassium | 265.27mg | 5% | |
| Total Carbs | 15.15g | 4% | |
| Sugars | 2.42g | 8% | |
| Dietary Fiber | 2.45g | 9% | |
| Protein | 4.9g | 9% | |
| Vitamin C | 8.3mg | 12% | |
| Vitamin A | 0.8mg | 24% | |
| Iron | 1.1mg | 5% | |
| Calcium | 124.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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