Tip #57: Salads made easy, Part 1, Beet Bliss w/ Maple Mustard Vinaigrette
Many of you are requesting more recipes. Although this is not Patti’s Party Tips, I promise to include some recipes from time to timeJ
Over the next few days I’ll share some ways to “perk up” your winter salads that are delicious but healthy to boot!
Beet Salad with Maple Mustard Vinaigrette
Top baby spinach with quartered cooked beets, toasted pecans and crumbled goat cheese.
Serve with Maple-Mustard Vinaigrette
(Vitamin A, Folate, Iron, Potassium, Calcium)
½ cup walnut or canola oil,
¼ cup EACH maple syrup and cider vinegar,
2 T. coarse-grained mustard
2T. soy sauce (I like using BRAGG”s Amino Acids)
1/ 2 t. each salt and pepper
Whisk all together
Makes 1 ¼ cups