Green Salad with Beet Vinaigrette Recipe Print Page

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Photo by: Photo: Antonis Achilleos; Styling: A.J. Battifarano

Green Salad with Beet Vinaigrette

All You SEPTEMBER 2010

Yield: Serves 8
Prep time:10 Minutes
Cost Per Serving:$1.00

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.

Nutritional Information

Amount per serving

Calories: 140
Fat: 14g
Saturated fat: 1g
Protein: 1g
Carbohydrate: 4g
Fiber: 1g
Cholesterol: 0.0mg
Sodium: 81mg

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Green Salad with Beet Vinaigrette recipe