Grilled Nectarine and Goat Cheese Salad

Grilled Nectarine and Goat Cheese Salad

Serves 4

Serve this zesty, fresh salad with crusty bread and a pitcher of lemonade, and you have the perfect summer lunch.

2 large nectarines, halved and pitted

4 oz. mixed baby greens

1 Tbs. organic olive oil

1 Tbs. fresh lemon juice

3 oz. fresh goat cheese, crumbled

2 Tbs. coarsely chopped pecans

Heat grill to medium. Place nectarine halves on grill, cut-side down. Grill about 2 minutes; turn, grill 2 minutes more.

Remove from grill, and cool slightly.

Toss baby greens with olive oil and lemon juice. Divide among four plates. Top greens with goat cheese and pecans. Arrange nectarine slices around edges of plates, and serve.

PER SERVING: 151 CAL; 6 G PROT; 11 G TOTAL FAT (4 G SAT FAT); 10 G CARB; 10 MG CHOL; 83 MG SOD; 2 G FIBER; 7 G SUGARS

Article: A Taste of Summer By Neil Zevnik

Recipe: Grilled Nectarine & Goat Cheese Salad

www.betternutrition.com/home/food/eatsmart

Better Nutrition Magazine, August 2009 Issue, Volume 71, Number 8, page 43