MESCLUN SALAD WITH CALIFORNIA DRIED PLUMS, GOAT CHEESE AND PECANS
WHAT YOU'LL NEED
2
tablespoons extra virgin olive oil
2
teaspoons balsamic vinegar
1
teaspoon minced shallot
Salt and black pepper
8
cups mesclun lettuce
3/4
cup (about 4 1/2 ounces) quartered California pitted dried plums
1/2
cup crumbled goat cheese
1/2
cup candied pecans
Want to jazz up your everyday salad and give your greens a nutritional boost? Take a tip from Olympian and World Champion swimmer Natalie Coughlin and add crunchy candied pecans, creamy goat cheese and nutritious California Dried Plums.
Servings: 4
To make vinaigrette, in a small bowl, whisk together oil, vinegar and shallot; season with salt and pepper. In a large mixing bowl, toss lettuce with enough vinaigrette to coat lightly. Divide among 4 salad plates; sprinkle each salad with 3 tablespoons dried plums, 2 tablespoons goat cheese and 2 tablespoons pecans.
Nutrition Information Per Serving: 281 calories; 7 mg cholesterol; 19 g total fat; 4 g sat fat; 6 g mono fat;1 g poly fat; 0 g trans fat; 134 mg sodium; 27 g carbohydrate; 6 g protein; 5 g fiber; 528 mg potassium
