Holiday Salad

Holiday Salad
For a different twist, use julienned jicama in place of the roasted beets.


  1. In medium bowl, whisk together first six ingredients.
  2. In large bowl, toss greens with ½ cup dressing. Arrange greens on a platter or eight individual salad plates. Top with beets; sprinkle with cheese and drizzle with remaining dressing, as desired. Serve immediately.

Chef’s tip

To roast beets, wrap two trimmed, scrubbed beets in foil; place on baking sheet. Bake in a preheated 400 F oven until tender (about 1 hour). Cool; peel.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.