Vegetarian

Grilled Goat Cheese and Pesto Crouton Garden Salad and Homemade Balsamic Vinegrette is for Salad.

Grilled Goat Cheese and Pesto Crouton Garden Salad and Homemade Balsamic Vinegrette takes 25 minutes to prepare.

Grilled Goat Cheese and Pesto Crouton Garden Salad and Homemade Balsamic Vinegrette takes 10 minutes to cook.

Grilled Goat Cheese and Pesto Crouton Garden Salad and Homemade Balsamic Vinegrette makes 9 servings.

The ingredients for Grilled Goat Cheese and Pesto Crouton Garden Salad and Homemade Balsamic Vinegrette are:

*Lettuce - Romaine heart (8.5 leaves), 85 gram (remove)
Spinach, fresh, 1 cup (remove)
Cucumber (with peel), 1 cucumber (8-1/4") (remove)
Sweet mini peppers (3), 1.5 serving (remove)
Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots), 4.5 oz (remove)
*Kraft Mozzarella Finely shredded Part Skim cheese, 0.25 cup (remove)
Bread, Arnold's 100% Whole Wheat Bread, 4 serving (remove)
*Silver Goat Garlic & Herb Goat Cheese, 3 oz (remove)
Sun Dried Tomatoes, .125 cup (remove)
Pesto Sauce, 0.125 cup (remove)
*French's Hearty Deli Brown Mustard, 2 tsp (remove)
Bertolli EVOO (1 tbsp), 16 serving (remove)
*Balsamic Vinegar, 16 tbsp (remove)
Garlic, 1 clove (remove)

Here is how you make Grilled Goat Cheese and Pesto Crouton Garden Salad and Homemade Balsamic Vinegrette:

cook/toast grilled cheese. Store in a container with paper towel to absorb moisture, re-toast up before eating.Top salad, add dressing and eat.Serving Size: 8-10 meal sized servings (more if side salad only)Number of Servings: 9Recipe submitted by SparkPeople user CMS5567.

The nutritional information for Grilled Goat Cheese and Pesto Crouton Garden Salad and Homemade Balsamic Vinegrette is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 342.2

• Total Fat: 29.1 g
• Cholesterol: 6.0 mg
• Sodium: 218.3 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 2.6 g
• Protein: 5.6 g

The dietary needs meet for Grilled Goat Cheese and Pesto Crouton Garden Salad and Homemade Balsamic Vinegrette is Vegetarian