Pecan Romaine Salad

Submitted by:

American Pecan Council | ILovePecans.org

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.

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

Instructions

  1. Toast pecans in a 350 degrees Fahrenheit oven for 10 minutes, or until golden brown.
  2. On individual salad plates, place a few leaves of romaine lettuce.
  3. Sprinkle leaves with goat cheese crumbles, toasted pecan halves and pomegranate seeds.
  4. Lightly dress with balsamic fig vinaigrette and serve.

Nutrition facts

Calories

330

Fat

30 g

Sat Fat

5 g

Sodium

370 mg

Carbs

14 g

Fiber

5 g

Protein

6 g

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