Today’s Catered Salad is an All-Star Winner in Taste and Nutrition!
BEET & SPINACH SALAD RECIPE, 2 Servings
I N G R E D I E N T S :
- 4 large handfuls Baby Spinach (washed in salad spinner)
- 1 medium-sized red Beet
- 2 Sweet petite Yellow Peppers or 1/2 regular Bell Pepper
- 2 tablespoons Red Onion or Scallions (white part), thinly sliced
- 1/2 cup Raw Pecans or Walnuts, toasted, rough chop
- 1/4 cup Raw Goat’s Cheese, soft, crumbled (optional)
Gently scrub the Beet and slice into 1/4-inch half moons, place in steaming basket and steam for 7-8 min., check with small sharp knife for done-ness. In the meantime: Toast Pecans, either in oven or in pan over medium heat, be careful not to burn. Wash Baby Spinach in salad spinner and set aside to drain. Thinly slice Peppers and Onion.
Allow the beets to cool some. In 2 individual wide salad bowls layer the Spinach, Beets, Pepper and Onions, sprinkle with Pecans and Goat’s Cheese if using, and dress with Balsamic Dressing.
A real hearty salad that can serve as a meal on its own, especially if served on a bed of quinoa.
BALASMIC DRESSING
I N G R E D I E N T S :
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Balsamic Vinegar
- 2 teaspoons Honey (I didn’t have Honey on hand, so used Brown Sugar)
- 1/4 cup Extra Virgin Olive Oil
- Sea Salt and fresh ground Black Pepper to taste
