Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Rich in MUFAs, CLA, fiber, and oleic acid, this just might win the award for the most filling, slimming, and satisfying salad ever created. Ingredients:
1/4 tube of polenta (4 ounces), cut into 1-inch cubes |
cooking spray |
1 ounce goat cheese |
1 tablespoon chopped pecans |
2 tablespoons pomegranate juice |
1 teaspoon olive oil |
1 teaspoon dijon mustard |
3 cups fresh spinach |
1/2 cup shredded carrot |
Directions:
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.
2. Shape goat cheese into a patty; coat with chopped pecans.
3. Combine juice, oil, and mustard in a small bowl; stir well with a whisk.
4. Arrange spinach and carrot on a plate. Top with polenta cubes, pecan-crusted goat cheese, and dressing.
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