Spring Greens with Beets and Goat Cheese
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 8 servings.
"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
Ingredients
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2/3 cup pecan halves
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3 tablespoons balsamic vinegar, divided
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1 tablespoon water
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1 tablespoon sugar
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1/4 cup olive oil
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2 tablespoons maple syrup
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1 teaspoon stone-ground mustard
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1/8 teaspoon salt
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1 package (5 ounces) spring mix salad greens
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1 can (14-1/2 ounces) sliced beets, drained
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1 cup crumbled goat cheese
Directions
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1.
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.
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2.
In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.
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3.
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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