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February 5, 2014

Heart Beet Salad


Serves 2

1 head of endive, sliced
Few pinches of micro greens (e.g., alfalfa or other sprouts)
1 cooked red beet
1 navel orange, cut into segments

2 tablespoons red wine vinegar
3 tablespoons olive oil
Pinch of salt
Pinch of sugar


Whisk the dressing ingredients together and set aside. Plate the salad ingredients and dress when it's ready to serve.

Tip: This salad goes nicely with Leslie Durso's recipe for eggplant-wrapped quinoa.

(Recipe courtesy of LeslieDurso.com.)


All figures are per serving (assumes 2 servings).

Calories: 286
Fat: 20 
Carbs: 23 g
Fiber: 11 g
Protein: 4 g
Sodium: 359 mg

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