Field Greens Salad with Candied Pecans

Here’s a delicious and healthy Field Greens Salad with Candied Pecans recipe shared by Trisha DeHall at Cincinnati Fit Boot Camp.


You know that eating lots of greens is a 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:10-6-2013

  • 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

1. 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.

2. Combine the dressing ingredients in a small jar. Mix well.

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


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

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