Newborn Greens with Goat Cheese, Beets and Candied Pecans and a Summertime Giveaway from Chavrie
This salad will make you look like a culinary whiz. Creamy goat cheese with crunchy sweet pecans and red beets topped with a honey balsamic french dressing is like a symphony inside your mouth. My husband couldn’t quit raving about this salad. A perfect vegetarian lunch.
Now for the giveaway! The lovely folks from Chavrie are giving a Summer season of Gourmet Entertaining Package which includes a gorgeous Potterybarn vintage wood chip and dip platter, Chavrie goat cheese coupons, a cookbook and recipes. If you might be considering entering the giveaway, join me here on Get The Skinny to enter to win and get all the particulars. Ends Sunday, July 11, 2010. Excellent Luck!!
Little one Greens with Goat Cheese, Beets and Candied Pecans
Servings: 4 Serving Size: one bowl Points: 6 ww pts
Calories: 264.3 Fat: 19.3 g Protein: 7.0 g Carb: 18.6 g Fiber: 2.2 g
4 oz Chavrie goat cheese log 8 cups mixed newborn greens 4 smaller red beets, cooked and cut 2 oz glazed pecans (I applied Emerald Pecan Pie) Honey balsamic vinaigrette
a couple of tbsp balsamic two tbsp additional virgin olive oil 1 tbsp honey Make vinaigrette by whisking olive oil, balsamic and honey till smooth. In a big bowl toss greens with french dressing and mix well.
Evenly divide greens between 4 bowls. Top each bowl with 1 beet, one oz goat cheese and .5 pecans. Serve instantly.