Donna’s Beet, Pear, Walnut & Spinach Salad
This is not only a super attractive salad but it is full of flavor and healthful ingredients.
6 medium fresh beets or 1 can (15 ounces) sliced beets
9 ounces (about 12 cups) fresh spinach
3/4 cup chopped walnuts
1/3 cup crumbled blue cheese
2 medium fresh pears, cored and sliced
1/4 cup olive oil
2 tablespoons walnut oil
1/4 cup white wine vinegar
salt and freshly ground pepper to taste
Remove leafy tops from beets. Cook unpeeled beets in a large saucepan of boiling water for 30 minutes or until tender. Drain and chill under cold water. Using your hands, remove outer skin from beets. Trim off ends. Cut into thin slices or small chunks and place in large salad bowl. Add remaining salad ingredients. Combine dressing ingredients in a small jar. Shake to mix and add to salad. Toss to mix well.
Note: This salad can be made ahead of time by combining all salad ingredients except the pears and dressing. Refrigerate. When ready to serve, add pears and toss with dressing.
Nutritional Information per serving:
Fat, gm. 17
Protein, gm. 4
Carbs, gm. 15
Cholesterol, mg. 5
Fiber, gm. 3.8
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