The ingredient list calls for bottled balsamic dressing, but I prefer to quickly whisk my own. To serve up this salad, get the recipe and
2 small cooked beets or one 8-1/4-ounce can tiny whole beets, chilled
1 tablespoon snipped fresh basil or flat-leaf parsley
1/8 teaspoon ground black pepper
4 tablespoons bottled reduced-fat or fat-free balsamic vinaigrette salad dressing
4 cups mixed baby salad greens
2 tablespoons coarsely chopped walnuts, toasted
1 ounce semisoft goat cheese (chevre), crumbled
- Slice beets into bite-sized wedges.
- In a medium bowl, combine cut-up beets, basil, and pepper. Drizzle with 2 tablespoons of the salad dressing; toss to coat.
- Arrange greens on 2 salad plates; sprinkle with remaining dressing.
- Top with beet mixture, walnuts, and goat cheese.
- Salads, Main Dishes