Fig and goat cheese salad a light but filling dinner
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.
— You can use any type of nuts such as walnuts, almonds or cashews instead of pecans.
— You can use any type of croutons.
— Prepare ingredients.
— Toast pecans.
— Arrange salad.
To buy: 1 small package pecan halves, 1 bag washed, ready-to-eat salad, 1 small package dried figs, 4 ounces goat cheese, 1 package croutons, 1 container cooked, ready-to-eat beets and 1 bottle reduced fat oil and vinegar dressing.
Fig and Goat Cheese Salad
- 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 3/4 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.
Divide salad between 2 dinner plates. Place the figs, cheese, croutons, and beets over the salad. Drizzle the dressing on top.
Yields 2 servings.
Per serving: 544 calories (59% from fat), 36 g fat (10.2 g saturated, 16.6 g monounsaturated), 21.8 mg cholesterol, 15.8 g protein, 46.4 g carbohydrates, 9.9 g fiber, 412 mg sodium.
— Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.
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