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Spring Greens with Beets and Goat Cheese* Recipe

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This recipe for Spring Greens with Beets and Goat Cheese*, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Stange - Waukee HS
Added: Sunday, April 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c pecan halves
3 T balsamic vinegar, divided
1 T water
1 T sugar
c olive oil
2 T maple syrup
1 t whole grain mustard (I used stone ground)
1/8 t salt
1 Pkg. (5 oz) spring mix salad greens
1 can (14 oz.) sliced beets, drained
1 c crumbled goat cheese

Directions:
Directions:
In a large heavy skillet, cook the pecans, 1 t 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, combine 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.

Personal Notes:
Personal Notes:
*From Taste of Home, April/May 2009, page 21

 

 

 

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