One of my favorite salads to make is this particularly yummy goat cheese pear salad. Paired with a homemade mustard vinaigrette dressing, you’ll keep coming back for more! It’s actually a variation of a recipe a friend sent me. But since I always alter recipes I’m given, here’s how I prepare this relatively low-calorie dish (makes roughly 6 servings at 335 calories per serving, including the dressing):
1/2 cup of chopped pecans
1/4 cup dark brown sugar
1 5 oz package Earthbound Farm Organic Blend (can use any leafy green you like: spinach, arugula, etc.)
1 medium Hass avocado (seeded and chopped)
4 oz goat cheese (I use Ile de France Petite Buche Fine herbs)
3 Anjou Pears (peeled and chopped)
1/2 cup sliced green onions
In a large bowl, combine all the above ingredients, except the pecans and sugar. If you would like to prepare the salad for “presentation,” start with your leafy greens. Top with the chopped pears in the middle of the greens and sprinkle the goat cheese, avocado, and green onions around the pears, making a nice circular frame.
In a pan (or in a microwave) combine the sugar and pecans over medium heat. Stir until the sugar is completely dissolved and has caramelized the pecans. Transfer the coated pecans to a sheet of aluminum foil to cool. Once cool, top the salad with caramelized pecans.
4 tbsp extra virgin olive oil
3 tbsp white wine vinegar
1 tsp minced garlic
1 1/2 tsp dark brown sugar
1 tsp Nu-Salt salt substitute (I generally like to keep things as low sodium as possible, but feel free to actually use salt)
1 1/2 tsp mustard (I use classic yellow mustard, but feel free to use whichever type of mustard you like)
1/2 tsp ground black pepper
Combine all the ingredients in a food processor or blender (I use my Nutriblast–love that machine!) and blend for a few seconds until smooth. If you don’t have either, combine in a bowl and whisk until smooth.
Enjoy this delectable creation and let me know if you try it in the comments!