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 Green Salad with Beet Dressing

Photo: Alison Miksch; Food Styling: Cat Steele; Prop Styling: Lindsey Lower

Prep time 10 mins
Yield

Serves 8

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small shallot, minced (about 1 Tbsp.)
  • 1 cup chopped canned or roasted beets
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • Salt and pepper
  • 12 cups torn assorted greens, such as Boston, romaine and red- and green-leaf lettuces, arugula and radicchio

Nutrition Information

  • calories 140
  • fat 14 g
  • satfat 1 g
  • protein 1 g
  • carbohydrate 4 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • sodium 81 mg

How to Make It

  1. Combine vinegar, lemon juice, mustard, shallot and beets in a blender. With blades in motion, slowly add both oils. Blend until thick and creamy. Season with salt and pepper.

  2. Pour half of dressing into a large salad bowl and pile lettuce on top. Toss just before serving and pass remaining dressing on the side.