Beet and Walnut Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/2 cup chopped walnuts 1 medium head iceberg lettuce, chopped 1 can 14 ounces sliced beets, drained and chopped 4 radishes, chopped 1/2 small red onion, chopped 2 ribs celery, chopped 2 tablespoons vinegar, eyeball it 1 teaspoon poppy seeds, optional 3 tablespoons extra-virgin olive oil Salt and pepper
Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Whisk extra-virgin olive oil into the vinegar and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste
Makes 4 servings
Number of Servings: 5
Recipe submitted by SparkPeople user DENISEK411.
Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Whisk extra-virgin olive oil into the vinegar and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste
Makes 4 servings
Number of Servings: 5
Recipe submitted by SparkPeople user DENISEK411.
Nutritional Info Amount Per Serving
- Calories: 187.1
- Total Fat: 16.4 g
- Cholesterol: 0.0 mg
- Sodium: 136.6 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.4 g
- Protein: 3.4 g
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