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.

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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:

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.

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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817.916.0020
info@americanpecan.com

* U.S. Food and Drug Administration: Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving of pecans (28g) has 12g of “good” monounsaturated fat and only 2g saturated fat.