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Pecan Romaine Salad

Yield: 1 Servings

Toasted pecans are the star of this simple salad. Combined with goat cheese, pomegranate seeds and a balsamic fig vinaigrette, this salad will surely impress everyone at the table.

By ILovePecans.org

Pecan Romaine Salad

Ingredients

1 cup toasted pecan halves
1 bag of hearts of romaine lettuce, leaves separated
1/2 cup crumbled goat cheese
1/2 cup pomegranate seeds
Balsamic fig vinaigrette, to taste

Preparation

Toast pecans in a 350 degrees Fahrenheit oven for 10 minutes, or until golden brown.
On individual salad plates, place a few leaves of romaine lettuce.
Sprinkle leaves with goat cheese crumbles, toasted pecan halves and pomegranate seeds.
Lightly dress with balsamic fig vinaigrette and serve.

Nutrition Facts

Calories	330	Carbs	14 g
Fat	30 g	Fiber	5 g
Saturated Fat	5 g	Protein	6 g
Sodium	370 mg