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Spring Greens with Beets and Goat Cheese

2016-03-08
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 5m
  • Ready In: 20m
janet

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Nutritional Info

This information is per serving.

  • Calories

    282

  • Total Fat

    23 g

  • Saturated Fat

    7 g

  • Cholesterol

    33 mg

  • Sodium

    292 mg

  • Potassium

    19 mg

  • Carbohydrates

    12 g

  • Dietary Fiber

    1 g

  • Sugars

    7 g

  • Protein

    9 g

Ingredients

  • 2/3 cups pecan halves
  • 3 tablespoons balsamic vinegar, divided
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 1/4 cup light olive or canola oil
  • 2 tablespons maple syrup
  • 1 teaspoon mustard
  • 1/8 teaspoon salt
  • 1 package (5 ounces) spring mix salad greens
  • 1 cup crumbled goat cheese
  • 1 cooked peeled beet

Method

Step 1

In a saute pan cook 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 until sugar is melted. Spread on foil to cool.

Step 2

In a bowl mix oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.

Step 3

In a large bowl mix salad greens and dressing. Toss. Divide among 8 salad plates. Top with beets, goat cheese, and glazed pecans.

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