Spinach Salad with Raspberries, Goat Cheese and Candied Pecans
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
8 cups fresh spinach2 oz soft goat cheese20 raspberries1/4 cup candied pecans (I used my homemade pecans)Agave balsamic vinaigrette:3 tbsp olive oil2 tbsp balsamic vinegar1 tbsp agave nectarFresh ground black pepper
Lay spinach leaves on a serving flat dish. Top with goat cheese, pecans and raspberries.
In a mixing bowl combine olive oil, balsamic vinegar, agave and black pepper and whisk it with a fork. Pour the vinaigrette over the salad and give it a gentle toss just enough to distribute the dressing. Do not over mix. Serve immediately.
In a mixing bowl combine olive oil, balsamic vinegar, agave and black pepper and whisk it with a fork. Pour the vinaigrette over the salad and give it a gentle toss just enough to distribute the dressing. Do not over mix. Serve immediately.
Nutritional Info Amount Per Serving
- Calories: 212.4
- Total Fat: 17.6 g
- Cholesterol: 6.5 mg
- Sodium: 122.1 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.2 g
- Protein: 4.9 g
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