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
