Wednesday, March 24, 2010

Strawberry and Goat Cheese Salad, or How Darryl Learned Goat Cheese is Yummy

Here's my recipe for a knock off of my favorite lunch salad at NoRTH in the Domain.  Toss spinach with balsamic vinagrette, chop up a frozen HEB precooked chicken breast (microwaved mine, took 6 minutes), place on top of salad.  Add cherry tomatoes and quartered strawberries.  Sprinkle with 1 oz goat cheese and a smattering of toasted pecans.  Darryl declared it to be the best salad we've ever made at home.  It comes in for around 5-6 points per serving.  LOVE IT. 

1 comment:

Vic said...

That sounds scrumptious!