Blackberry Spinach Salad with Goat Cheese Medallions
6.56
Net Carbs
9.26
Protein
15.00
Fat
5.62
Fiber
218.13
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 3/4 teaspoon Cinnamon
- 30 Cherry Tomatoes
- 2 tablespoons Extra Virgin Olive Oil
- 12 ounces Blackberries
- 9 cups Baby Spinach
- 1/4 cup, half Pecans
- 6 ounces Goat Cheese (Soft)
- 1/4 medium slice (1/8" thick) Red Onions
- 1 tablespoon Xylitol
- 1 1/3 tablespoons Balsamic Vinegar
- 1 large Egg (Whole)
Directions:
- Preheat oven to 350°F. Or a sauté pan may be used to cook the goat cheese medallions for about 5 minutes per side over medium-high heat. Chop the pecans and onions and set them aside in separate bowls.
- Whisk egg in a small shallow bowl. Cut the goat cheese into twelve 1/2-inch rounds, or roll into 12 equal balls and flatten. Dip each round into the whisked egg and then roll in the chopped pecans, pressing them into the cheese if necessary. Place the rounds onto a sheet pan and bake for ten minutes. Remove from oven and allow to cool slightly.
- In a sauté pan over medium heat cook the onion in 2 tablespoons oil with the ground cinnamon and granular sugar substitute; about 3 minutes. Add 6 oz (half) of the blackberries and smash each with a fork. Continue to cook for 3-4 minutes then add balsamic vinegar and season with salt and black pepper. Cook for another 2 minutes, remove from heat and allow to cool. May be used either warm or placed in the refrigerator to cool further; this is a very thick dressing, thin with either lemon juice or water if a thinner consistency is desired.
- Combine the spinach, tomatoes and blackberries. Toss with half of the dressing then place the goat cheese medallions on top. Serve with the remaining dressing on the side. This salad is delicious topped with either chicken, salmon or shrimp.
