You can whip up this salad dinner in 5 minutes. I tasted a similar one at a local restaurant and was delighted to find a delicious, filling, light vegetarian supper dish. I decided to re-create it at home.
Beets add an earthy flavor and color to the salad. You don’t have to cook raw beets. Cooked, ready-to-eat beets are available in the produce section. Or you can find frozen spiral cut beets in the market.
Helpful Hints:
You can use any type of nuts such as walnuts, almonds or cashews instead of pecans.
You can use any type of croutons.
Countdown:
Prepare ingredients.
Toast pecans.
Arrange salad.
Fig And Goat Cheese Salad
Yield 2 servings. Recipe by Linda Gassenheimer
2 ounces pecan halves (about 1 cup)
5 cups mixed washed, ready-to-eat salad
6 dried figs, cut in half
4 ounces goat cheese, broken into small cubes (about ¾ cup)
1 cup croutons
1 cup cooked beets, cut into quarters
4 tablespoons reduced-fat oil and vinegar dressing
Place pecans on a small baking sheet or aluminum foil and toast in a toaster oven or under the broiler for a couple of minutes. Watch to see that they do not burn.
