Mixed greens and plenty of produce make this salad so satisfying, and it's gorgeous to serve for special occasions. —Jaye Beeler, Grand Rapids, Michigan
Harvest Salad with Cherry Vinaigrette
Harvest Salad with Cherry Vinaigrette
Prep Time
10 min
Cook Time
50 min
Yield
10 servings (1 cup each)
Ingredients
- 3 medium fresh beets (about 1 pound)
- 1 package (5 ounces) spring mix salad greens
- 2 medium apples, thinly sliced
- 1 medium carrot, shredded
- 1/2 cup grape tomatoes, halved
- 1/2 cup yellow grape tomatoes or pear tomatoes, halved
- 1/2 cup chickpeas, rinsed and drained
- 1/2 cup coarsely chopped walnuts, toasted
- 4 thick-sliced bacon strips, cooked and crumbled
- CHERRY VINAIGRETTE:
- 1/2 cup tart cherry preserves
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces.
- In a large bowl, combine salad greens, apples, carrot, tomatoes, chickpeas, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.
Nutrition Facts
1 cup salad with about 1 tablespoon vinaigrette: 181 calories, 10g fat (2g saturated fat), 4mg cholesterol, 229mg sodium, 21g carbohydrate (15g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
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