You can whip up this salad dinner in 5 minutes. I tasted an identical one at an area restaurant and was delighted to discover a scrumptious, filling, gentle vegetarian supper dish. I made a decision to re-create it at dwelling.
Beets add an earthy taste and coloration to the salad. You don’t should prepare dinner uncooked beets. Cooked, ready-to-eat beets can be found within the produce part. Or you could find frozen spiral reduce beets out there. You can use any sort of nuts equivalent to walnuts, almonds or cashews as a substitute of pecans. You can use any sort of croutons.
FIG AND GOAT CHEESE SALAD
2 oz. pecan halves (about 1 c.)
5 c. combined washed, ready-to-eat salad
6 dried figs, reduce in half
4 oz. goat cheese, damaged into small cubes (about 3/4 c.)
1 c. croutons
1 c. cooked beets, reduce into quarters
4 T. reduced-fat oil and vinegar dressing
Place pecans on a small baking sheet or aluminum foil and toast in a toaster oven or underneath the broiler for a few minutes. Watch to see that they don’t burn.
Divide salad between 2 dinner plates. Place the figs, cheese, croutons, beets and pecans over the salad. Drizzle the dressing on prime. Makes 2 servings.
(Recipe by Linda Gassenheimer.)
— Tribune News Service