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Pecan Romaine Salad

Yields1 Serving

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.

 1 cup toasted pecan halves
 1 bag of hearts of romaine lettuce, leaves separated
 ½ cup crumbled goat cheese
 ½ cup pomegranate seeds
 Balsamic fig vinaigrette, to taste
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

Amount Per Serving
Calories 330
% Daily Value *
Total Fat 30g47%

Saturated Fat 5g25%
Sodium 370mg16%
Total Carbohydrate 14g5%

Dietary Fiber 5g20%
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.