Pecan Romaine Salad

By: ILovePecans.org

Serving Size: 1

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.

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

Process:

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

Nutritional Facts:

Calories

330

Fat

30 g

Saturated Fat

5 g

Sodium

370 mg

Carbs

14 g

Fiber

5 g

Protein

6 g

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