February 5, 2014
Heart Beet Salad
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).
Carbs: 23 g
Fiber: 11 g
Protein: 4 g
Sodium: 359 mg