More Great Recipes: Misc. Salad

Beet Spinach Salad


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Member since 2010

Serves 4 servings | Prep Time 30 minutes | Cook Time 30 minutes

Ingredients

2 large fresh beets
2 tablespoons red wine vinegar or cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive or vegetable oil
1-1/2 teaspoons sugar or Splenda
1/8 teaspoon salt
Dash pepper
1/2 cup chopped green onions
1/2 teaspoon minced fresh mint
4 cups torn fresh spinach
1 medium navel orange, peeled and sectioned
1/2 cup fresh raspberries


Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips


In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine the beets, onions, mint and 2 tablespoons vinaigrette. Cover and refrigerate for 30 minutes.


In a large salad bowl. combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately. Yield: 4 servings.



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Pairs Well With


Notes

We have a large garden and I love to use all the fresh vegetables I can, a lot of the ingredients in this salad we have in our garden, it is so good.

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