Spinach beet Salad with Strawberry vinaigrette Recipe

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Prep time:
Servings: 4
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Ingredients

Cost per serving $1.04 view details
  • Ingredients
  • 5-6 cups baby spinach leaves
  • 4 medium-sized beets sliced, 1 for each plate
  • ½ cup pomegranate arils
  • ¼ cup hazelnuts toasted and chopped
  • 3-4 oz Chevre goat cheese
  • Strawberry Vinaigrette
  • 1 cup about 4-6 strawberry pieces chopped
  • 2 tablespoon honey or agave nectar
  • 2 tablespoon extra virgin olive oil
  • 4 table spoons white balsamic vinegar
  • Salt and pepper to taste

Directions

  1. To make the vinaigrette. Add the chopped berries to a small food processor. Puree the berry with honey and vinegar. Transfer to a bowl and whisk the oil in a steady stream into the berry puree. Season with salt and pepper and set aside.
  2. Assemble the salad.
  3. On each plate. Arrange spinach leaves about 1-11/2 cups and 4-5 beet slices. Sprinkle pomegranate, hazelnuts equally. Scoop about a teaspoon size of the cheese and crumble over the salad.
  4. Spoon about 2 teaspoons of vinaigrette or set the bowl aside so each person can help themselves to the vinaigrette.
  5. Eat promptly.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 66g
Recipe makes 4 servings
Calories 133  
Calories from Fat 77 58%
Total Fat 8.87g 11%
Saturated Fat 1.1g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 28mg 1%
Potassium 212mg 6%
Total Carbs 13.01g 3%
Dietary Fiber 1.0g 3%
Sugars 11.28g 8%
Protein 1.45g 2%
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