Warm Beet DressingSubmitted by: POPEYEGIRL
IntroductionCan also be used cold Can also be used cold
2 tbsp Olive Oil
2 tsp granulated sugar
1 tbsp French's Honey Mustard
1 cup Beets, boiled cut into 1/2 inch cubes
1/4 cup Red Wine Vinegar
1/2 tsp Salt
Hot water to bring to 1 cup
Add honey mustard, sugar, vinegar & salt. Stir until sugar is dissolved. Add remaining oil and beet cubes. Pour into a pyrex measuring cup. Add enough hot water to bring to a cup of dressing. Makes 16 - 1 tablespoon servings.
Drizzle over salad.
Can be used with Spinach or Ice berg lettuce salad.
Store in fridge up to 1 week.
Number of Servings: 16
Recipe submitted by SparkPeople user POPEYEGIRL.