SPRING GREENS WITH BEETS AND GOAT CHEESE

Spring Greens with Beets and Goat Cheese image

"I love to put small variations on this salad, depending on what I have on hand, but this version is my absolute favorite. I just fell in love with the flavor combinations." Kristin Kossak, Bozeman, Montana

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

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Ingredients

2/3 cup pecan halves
3 tablespoons balsamic vinegar, divided
1 tablespoon water
1 tablespoon sugar
1/4 cup olive oil
2 tablespoons maple syrup
1 teaspoon stone-ground mustard
1/8 teaspoon salt
1 package (5 ounces) spring mix salad greens
1 can (14-1/2 ounces) sliced beets, drained
1 cup crumbled goat cheese

Steps:

In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving., In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.

Nutrition Facts : Calories 268 calories, Fat 22g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 299mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 8g protein.