Beet-Apple-Walnut Salad

By á-170456

Ingredients

• 1 pound beets - (2 large) trimmed
• 1 teaspoon Dijon mustard
• 3 tablespoons balsamic vinegar
• 1 teaspoon finely-chopped garlic
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup olive oil
• 8 cups mixed baby salad greens - (4 oz)
• 2 medium apples cored
• 1/2 cup crumbled Gorgonzola cheese
• 1/2 cup caramelized walnuts
• 2 tablespoons chopped Italian parsley

Details

Servings 4

Preparation

Step 1

Cook the beets in boiling water until tender, 25 to 35 minutes. Place in a bowl of ice water. Slip off the skins.

To make the dressing, whisk together the mustard, vinegar, garlic and salt and pepper to taste. Slowly drizzle in the oil, continuing to whisk.

Toss the greens in dressing (reserving some dressing for the beets) and divide the greens among 4 serving plates.

Cut the beets and apples into large (half-inch) dice. In a bowl, combine the beet and apple cubes with the cheese, walnuts, parsley and desired amount of dressing (saving the remaining dressing for another use). Spoon the mixture over the dressed lettuce and serve.

This recipe yields 4 servings.

Each serving: 523 calories; 8 grams protein; 37 grams carbohydrates; 6 grams fiber; 41 grams fat; 8 grams saturated fat; 13 mg. cholesterol; 336 mg. sodium.