Beet and Walnut Salad

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.