"I love to put small variations on this salad, depending on what I have on hand, but this version is my absolute favorite. I just fell in love with the flavor combinations." Kristin Kossak, Bozeman, Montana
Spring Greens with Beets and Goat Cheese
Spring Greens with Beets and Goat Cheese
Prep Time
10 min
Cook Time
10 min
Yield
8 servings
Ingredients
- 2/3 cup pecan halves
- 3 tablespoons balsamic vinegar, divided
- 1 tablespoon water
- 1 tablespoon sugar
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 1 teaspoon stone-ground mustard
- 1/8 teaspoon salt
- 1 package (5 ounces) spring mix salad greens
- 1 can (14-1/2 ounces) sliced beets, drained
- 1 cup crumbled goat cheese
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.
Nutrition Facts
3/4 cup: 268 calories, 22g fat (7g saturated fat), 22mg cholesterol, 299mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 8g protein.
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