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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

Toast pecans in a 350 degrees Fahrenheit oven for 10 minutes, or until golden brown.


On individual salad plates, place a few leaves of romaine lettuce.


Sprinkle leaves with goat cheese crumbles, toasted pecan halves and pomegranate seeds.


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.