Beet & Upland Cress Salad
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
3/4 package of Upland Cress(1) 14-oz. can sliced beets, drained2 oz. goat cheese, cut in 4 slices1 oz. pistachio nut kernels (approx 47)3 Tbsp. Trader Joes Balsamic Viniagrette
Put pistachio nuts in a ziplock bag and roll with rolling pin to crush. Separate larger chunks from 'dust''. Place larger chunks into a skillet on over medium-low heat to toast. Shake pan occasionally while toasting, and remove when aroma starts to release (about 2-3 minutes). Remove from pan & set aside.
Trim 3/4 of a package of Upland Cress at the stem, then trim down to remove all stems.
Place drained beet slices in a salad bowl. Cut slices into quarters. Add Upland Cress and balsamic dressing and toss. Separate onto two plates or bowls. Sprinkle toasted pistachio pieces over salad. Take each slice of goat cheese and roll it in the pistachio 'dust'. Place two dusted goat cheese slices atop each individual salad.
Number of Servings: 2
Recipe submitted by SparkPeople user HCROSSON.
Trim 3/4 of a package of Upland Cress at the stem, then trim down to remove all stems.
Place drained beet slices in a salad bowl. Cut slices into quarters. Add Upland Cress and balsamic dressing and toss. Separate onto two plates or bowls. Sprinkle toasted pistachio pieces over salad. Take each slice of goat cheese and roll it in the pistachio 'dust'. Place two dusted goat cheese slices atop each individual salad.
Number of Servings: 2
Recipe submitted by SparkPeople user HCROSSON.
Nutritional Info Amount Per Serving
- Calories: 211.0
- Total Fat: 14.5 g
- Cholesterol: 22.4 mg
- Sodium: 230.6 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.5 g
- Protein: 9.4 g
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