Pecan Romaine Salad 🌱

Pecan Romaine Salad 🌱

Yield: 1 Serving

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

  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.

Nutrition Facts

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

 

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