Grilled Goat Cheese and Pesto Crouton Garden Salad and Homemade Balsamic Vinegrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Directions
*Lettuce - Romaine heart (8.5 leaves), 85 gram (remove)Spinach, fresh, 1 cup (remove)Cucumber (with peel), 1 cucumber (8-1/4") (remove)Sweet mini peppers (3), 1.5 serving (remove)Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots), 4.5 oz (remove)*Kraft Mozzarella Finely shredded Part Skim cheese, 0.25 cup (remove)Bread, Arnold's 100% Whole Wheat Bread, 4 serving (remove)*Silver Goat Garlic & Herb Goat Cheese, 3 oz (remove)Sun Dried Tomatoes, .125 cup (remove)Pesto Sauce, 0.125 cup (remove)*French's Hearty Deli Brown Mustard, 2 tsp (remove)Bertolli EVOO (1 tbsp), 16 serving (remove)*Balsamic Vinegar, 16 tbsp (remove)Garlic, 1 clove (remove)
cook/toast grilled cheese. Store in a container with paper towel to absorb moisture, re-toast up before eating.
Top salad, add dressing and eat.
Serving Size: 8-10 meal sized servings (more if side salad only)
Number of Servings: 9
Recipe submitted by SparkPeople user CMS5567.
Top salad, add dressing and eat.
Serving Size: 8-10 meal sized servings (more if side salad only)
Number of Servings: 9
Recipe submitted by SparkPeople user CMS5567.
Nutritional Info Amount Per Serving
- Calories: 342.2
- Total Fat: 29.1 g
- Cholesterol: 6.0 mg
- Sodium: 218.3 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.6 g
- Protein: 5.6 g
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