Field Greens Salad with Candied Pecans

Field Greens Salad with Candied Pecans

You know that eating lots of greens is key component to shrinking belly fat, so try this delicious field greens salad. Add a side of lean protein to this recipe, like sliced chicken breast, for the perfect, fitness-approved meal. Servings: 4

Here's what you need...

For the Salad:

1 Tablespoon organic coconut oil
1/3 cup roughly chopped organic pecans
3 Tablespoons coconut crystals
4 cups organic, mixed greens
1 Bosc pear, sliced
For the Dressing:

1/3 cup olive oil
1/4 cup balsamic vinegar glaze
1 packet stevia
1 Tablespoon fresh thyme
1 teaspoon Dijon
1 minced garlic clove
dash of pepper

In a small skillet, place the coconut oil over low heat. Once melted, add the pecans and cook, stirring constantly, for 3 minutes. Add the coconut crystals. Continue to cook, stirring constantly, for about 4 minutes, until the crystals have melted and the pecans are golden. Remove from heat, set aside.
Combine the dressing ingredients in a small jar. Mix well.

Divide the greens and sliced pears between 4 plates. Top with the candied pecans and drizzle with dressing. Enjoy!

Nutritional Analysis: One serving equals: 196 calories, 14g fat, 49mg sodium, 15g carbohydrate, 3g fiber, and 2g protein.

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