Directions:
- In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
- In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.
- In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.38 Kcal (1534 kJ) | ||
| Calories from fat | 290.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.3g | 50% | |
|---|---|---|---|
| Cholesterol | 31.05mg | 10% | |
| Sodium | 155.83mg | 6% | |
| Potassium | 126.37mg | 3% | |
| Total Carbs | 9.41g | 3% | |
| Sugars | 7.11g | 28% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 11.26g | 23% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.8mg | 21% | |
| Calcium | 287.7mg | 29% | |
| Amount Per 100 g | |||
| Calories | 469.46 Kcal (1966 kJ) | ||
| Calories from fat | 372.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.39g | 50% | |
|---|---|---|---|
| Cholesterol | 39.79mg | 10% | |
| Sodium | 199.66mg | 6% | |
| Potassium | 161.92mg | 3% | |
| Total Carbs | 12.06g | 3% | |
| Sugars | 9.11g | 28% | |
| Dietary Fiber | 2.42g | 8% | |
| Protein | 14.42g | 23% | |
| Vitamin C | 1.1mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.9mg | 21% | |
| Calcium | 368.6mg | 29% | |
* 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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