I picked up a Diabetic Magazine filled with decadent looking Spring meals.
One recipe totally captured my attention.
Perhaps, the reason was that I had most all the ingredients
in my refrigerator that were needed and we would be finished
with our annual exams around the Lunch Hour.
While "Mr. Ed" was seeing the doctor,
I re~read the recipe.
Once we arrived home,
I put together this divinely delicious Strawberry Beet Salad!!!
Here's what I put into the salad:
Spring Mix Greens
Their recipe called for fresh beets
and cooking them atop the stove, goat cheese and walnuts.
I used what I had. and it was d e l i c i o u s!!!
I used my own Green Salad with Creamy Mustard Vinaigrette Recipe:
3 Tablespoons Champagne Vinegar
1/2 teaspoon Dijon Mustard
1/2 teaspoon minced fresh Garlic
3/4 teaspoon Sea Salt
1/2 teaspoon freshly ground Black Pepper
1/2 cup Extra Virgin Olive Oil
(Hint: I use a pinch of sugar to keep the dressing from being bitter.)
In a small bowl,
whisk together the vinegar, mustard, garlic, salt and pepper.
slowly add the Olive Oil until the vinaigrette is emulsified.
Toss the greens with enough dressing to moisten and serve immediately.
I served ours on salad plates
with a few slices of Black Forest Ham and a couple of sliced strawberries.
"Mr. Ed" enhanced his with Saltine Crackers
topped with Mixed Berry Whipped Philadelphia Cream Cheese.
On Crooked Creektt,
This Strawberry Beet Salad became a favorite over lunch!
Until next time. . .
On Crooked Creektt will be joining
And. . .
Jan and Stan @ Rooted In Thyme for Simple and Sweet Fridays!
Be sure to visit these amazing host and hostesses
for Rustic and Refined, Simple and Sweet ideas for your own home!!!