Broccoli Beet Salad with Raspberry Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This easy salad is perfect for the dieter or for those who love to eat well. The goat cheese and dressing add needed levels of flavor to these nutrient-packed veggies. Ingredients:
2 heads broccoli, cut into bite-size pieces |
1/2 red onion, cut into slivers |
1 (15 ounce) can dark red kidney beans, rinsed and drained |
1 (14.5 ounce) can no-salt-added beets - drained, rinsed, and halved |
1/3 cup raspberry jam |
1/2 cup red wine vinegar |
1/4 cup olive oil |
1/4 teaspoon salt |
1 cup pecans |
1/4 cup crumbled goat cheese |
Directions:
1. Mix broccoli, red onion, kidney beans, and beets in a large bowl.
2. Whisk raspberry jam, vinegar, olive oil, and salt in a small bowl; pour over vegetable mixture. Toss broccoli salad with pecans and goat cheese.
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