Grilled Goat Cheese and Pesto Crouton Garden Salad and Homemade Balsamic Vinegrette

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 9
  • 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

Submitted by:

Introduction

Homemade Homemade
Number of Servings: 9

Ingredients

    *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)

Directions

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.

Rate This Recipe