Escarole Beet Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 15-oz. can small whole beets, drained, cut into wedges1/4 cup thinly sliced red onion1/4 cup white balsamic vinegar (could use fresh lemon juice)1/4 cup cold pressed sunflower oil (or oil of choice)At least 4 cups escarole torn in bite sized pieces1 avocado, peeled and pitted; cubed or sliced *1/4 cup sunflower seeds* You could substitute goat cheese for the avocado
In a quart size bowl, mix together the oil and vinegar and add the beets and onion. Let marinate for at least 30 minutes.
To assemble salad, place at least 1 cup of torn escarole leaves on each of 4 salad plates. Top each with 1/4 of the marinated beet mixture and 1/4 of the avocado. Sprinkle 1 tablespoon of sunflower seeds over each salad.
Serving Size: Divide recipe between 4 salad plates
Number of Servings: 4
Recipe submitted by SparkPeople user ANTIOCHIA.
To assemble salad, place at least 1 cup of torn escarole leaves on each of 4 salad plates. Top each with 1/4 of the marinated beet mixture and 1/4 of the avocado. Sprinkle 1 tablespoon of sunflower seeds over each salad.
Serving Size: Divide recipe between 4 salad plates
Number of Servings: 4
Recipe submitted by SparkPeople user ANTIOCHIA.
Nutritional Info Amount Per Serving
- Calories: 337.3
- Total Fat: 27.8 g
- Cholesterol: 0.0 mg
- Sodium: 272.3 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 5.8 g
- Protein: 4.0 g
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