Beet and Walnut Salad (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Ingredients:
1/2 cup chopped walnuts |
1 heart romaine lettuce, chopped |
1 can 14 ounces sliced beets, drained and chopped |
4 radishes, chopped |
1/2 small red onion, chopped |
2 ribs celery, chopped |
2 tablespoons black cherry, seedless raspberry or apricot preserved |
2 tablespoons vinegar, eyeball it |
1 teaspoon poppy seeds, optional |
3 tablespoons extra-virgin olive oil |
salt and pepper |
Directions:
1. Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
2. Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.
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