Field Greens, Pears, Pecans and Gouda Salad
4.9g
Net Carbs
5.7g
Protein
19.2g
Fat
2.9g
Fiber
219
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 10 cups Spring Mix Salad
- 1 tablespoon Unsalted Butter Stick
- 1 1/2 teaspoons Sucralose Based Sweetener (Sugar Substitute)
- 1 tablespoon Champagne Wine Vinegar
- 1 pear, medium (approx 2-1/2 per lb) Pears
- 1/8 teaspoon Curry Powder
- 1/2 cup, half Pecans
- 1/8 teaspoon Red or Cayenne Pepper
- 1 tablespoon White Wine Vinegar
- 3 ounces Gouda Cheese
- 1/2 teaspoon Cumin
- 3 tablespoons Walnut Oil
- 3/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Directions:
- Melt butter in a medium nonstick skillet over medium heat. Add pecans, 1 teaspoon of sugar substitute, cumin, ¼ teaspoon salt, and cayenne. Cook, stirring often, until nuts are toasted and well coated with the spices, 3-4 minutes. Transfer to a small bowl.
- To make dressing, combine remaining ½ teaspoon sugar substitute, remaining ½ teaspoon salt, vinegar, pepper and curry powder; mix well. Add oil in a slow steady stream, whisking continuously until well combined.
- Combine greens, Gouda and pear slices in a large bowl. Add dressing and toss well to coat.
- To serve, divide among 6 plates; garnish with spiced pecans.
