Spring Greens With Beets and Goat Cheese

30 mins (prep 20, cooking 10)
14 ingredients
8 servings
This is a winning recipe that was printed in the April/May 2009 Taste of Home. It is credited to Kristin Lossak of Bozzman, MT. I have not used the goat cheese but have made this several times using crumbled feta. When adding the cheese, I don't measure but give a nice sprinkling. The dressing makes it all come together.

Categories:  <-30-mins , time-to-make ,
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Serving Size (52.69 g)
Servings 8
Amount per Serving
Calories 165.09 Calories from Fat 123.21
% Daily Value *
Total Fat 13.69g 168.49%
Saturated Fat 5.44g 217.66%
Trans Fat 0.0g %
Cholesterol 26.32mg 70.19%
Sodium 309.5mg 103.17%
Total Carbohydrate 6.48g 17.28%
Dietary Fiber 0.0 g 0.0%
Sugars 6.39 g %
Protein 4.23g 67.7%
Vitamin A 124.81IU% Vitamin C 0.0mg%
Calcium 151.24mg% Iron 0.28mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole grain mustard, mixed baby lettuces and spring greens, sliced beets, crumbled goat cheese