You can whip up this salad dinner in 5 minutes. I tasted a similar one at a local restaurant and was delighted to find a delicious, filling, light vegetarian supper dish. I decided to re-create it at home.
Beets add an earthy flavor and color to the salad. You don’t have to cook raw beets. Cooked, ready-to-eat beets are available in the produce section. Or you can find frozen spiral cut beets in the market.
Helpful Hints: — You can use any type of nuts such as walnuts, almonds or cashews instead of pecans. — You can use any type of croutons.
Countdown: — Prepare ingredients. — Toast pecans. — Arrange salad.
Fig And Goat Cheese Salad
Recipe by Linda Gassenheimer2 ounces pecan halves (about 1 cup) 5 cups mixed washed, ready-to-eat salad 6 dried figs, cut in half 4 ounces goat cheese, broken into small cubes (about 3/4 cup) 1 cup croutons 1 cup cooked beets, cut into quarters 4 tablespoons reduced-fat oil and vinegar dressing
Place pecans on a small baking sheet or aluminum foil and toast in a toaster oven or under the broiler for a couple of minutes. Watch to see that they do not burn.
Divide salad between 2 dinner plates. Place the figs, cheese, croutons, and beets over the salad. Drizzle the dressing on top.
Per serving: 544 calories (59% from fat), 36 g fat (10.2 g saturated, 16.6 g monounsaturated), 21.8 mg cholesterol, 15.8 g protein, 46.4 g carbohydrates, 9.9 g fiber, 412 mg sodium.
