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Holiday Salad

For a different twist, use julienned jicama in place of the roasted beets.
Servings 8 servings
Prep Time

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/4 cup berry-flavored vinegar
  • 3 tablespoons Sugar
  • 4 teaspoons Dijon mustard
  • 1/4 teaspoon Salt
  • dash freshly ground black pepper
  • 8 cups spring mix
  • 2 cups baby spinach stems removed
  • 1 cup thinly sliced or julienned roasted beets
  • 1 cup crumbled white Stilton cheese with dried candied lemon peel or with dried apricot

Instructions

  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.

Recipe Notes

Tips:
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.