Baby Greens with Goat Cheese, Beets and Candied Pecans

This salad will make you look like a culinary whiz. Creamy goat cheese with crunchy sweet pecans and red beets topped with a honey balsamic vinaigrette is like a symphony in your mouth. My husband couldn't stop raving about this salad. A perfect vegetarian lunch.


Baby Greens with Goat Cheese, Beets and Candied Pecans
Servings: 4 • Serving Size: 1/4 • Old Points: 7 pts • Points+: 8 pts
Calories: 267 • Fat: 19.6 g • Protein: 7.4 g • Carb: 18.8 g • Fiber: 2.2 g • Sugar: 14.1 g Sodium: 211.0 mg


Ingredients:

• 4 oz Chavrie goat cheese log
• 8 cups mixed baby greens
• 4 small red beets, cooked and cut
• 2 oz glazed pecans (I used Emerald Pecan Pie)

For the honey balsamic vinaigrette:

• 2 tbsp balsamic
• 2 tbsp extra virgin olive oil
• 1 tbsp honey 

Directions:

Make vinaigrette by whisking olive oil, balsamic and honey until smooth. In a large bowl toss greens with vinaigrette and mix well.

Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. Serve immediately.