I made this salad for a casual dinner party I had at my house and everyone loved it!!! I added all the vinaigrette in the salad and then remembered I was supposed to have half of it on the side, but no one had a problem with it. This is SUPER easy, and I am deffinately making it again !:)
Green Salad with Beet Vinaigrette
Photo: Antonis Achilleos; Styling: A.J. Battifarano
Yield: Serves 8
Cost per Serving: $1.00
Recipe from
More From Allyou
Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 140
- Fat: 14g
- Saturated fat: 1g
- Protein: 1g
- Carbohydrate: 4g
- Fiber: 1g
- Cholesterol: 0.0mg
- Sodium: 81mg
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
Preparation
- 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.
Green Salad with Beet Vinaigrette Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Sodium, Low Saturated Fat
- COOKING METHOD: Blender
- OCCASION: Autumn
- PUBLICATION: All You
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