Spring Greens with Beets and Feta
- Number of Servings: 8
Ingredients
2/3 C. pecan halves3 T. balsamic vinegar divided1 T. water1 T. sugar1/4 C. olive oil2 T. maple syrup1 t. whole grain mustard1/8 t. salt1 (5 oz) pkg. spring mix salad greens1 (14 oz) can sliced beets drained1 C. crumbled feta cheese
In a large heavy skillet, cook the pecans, 1 T. vinegar and water over medium heat until nuts are toastd, about 4 minutes. Sprinkle with sugar.
Cook and stir 2-4 minutes or until sugar is melted. Spread on foil to cool.
In a small bowl combine the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.
In a large bowl combine the salad greens and dressing, toss to coat. Divide among 8 salad plates. Top with beets, goat cheese and glazed pecans.
Number of Servings: 8
Recipe submitted by SparkPeople user LISSAWARR.
Cook and stir 2-4 minutes or until sugar is melted. Spread on foil to cool.
In a small bowl combine the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.
In a large bowl combine the salad greens and dressing, toss to coat. Divide among 8 salad plates. Top with beets, goat cheese and glazed pecans.
Number of Servings: 8
Recipe submitted by SparkPeople user LISSAWARR.
Nutritional Info Amount Per Serving
- Calories: 229.0
- Total Fat: 16.3 g
- Cholesterol: 16.7 mg
- Sodium: 657.7 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 1.9 g
- Protein: 4.1 g
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