Beet Summer Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
3 Beets300 gr Cantaloupe3 Extra large Strawberries10 Large Spinach leaves2 tbsn Balsamic vinegar
Cook beets. Cool in cold water and diced.
Dice strawberries and cantaloupe. Chop the spinach. Mix together. Sprinkle balsamic vinegar over.
Chill or serve immediately.
Serving Size: 6 servings
Dice strawberries and cantaloupe. Chop the spinach. Mix together. Sprinkle balsamic vinegar over.
Chill or serve immediately.
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 45.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 51.4 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 2.2 g
- Protein: 1.7 g
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