Harvest Salad Recipe

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Ingredients:

Serving

2 beets, cooked and peeled
3 tbsp dijon mustard
3 tbsp lemon juice
3/4 cup olive oil
1 tbsp chopped shallot
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
salt and pepper
2 cups julienned belgian endive
1 cup julienned fennel bulb
1 pear, cored and sliced
3/4 cup walnuts, toasted
1/4 cup herb cheese ( havati

Directions:

Cut beets in slices, then in rings. Set aside.
In a small jar, mix together mustard and lemon juice. Add oil to jar and shake. Add shallots, rosemary, sage, salt and pepper and shake well. Set aside.
In a large salad bowl, toss together beets, endive, fennel,pear and walnuts with dressing.
Sprinkle salad with cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	383.44 Kcal (1605 kJ)
Calories from fat	339.83 Kcal
		% Daily Value*
Total Fat	37.76g	58%
Cholesterol	0.31mg	0%
Sodium	154.22mg	6%
Potassium	232.4mg	5%
Total Carbs	10.15g	3%
Sugars	4.9g	20%
Dietary Fiber	2.97g	12%
Protein	4.68g	9%
Vitamin C	6.6mg	11%
Iron	1mg	6%
Calcium	30.5mg	3%

Amount Per 100 g
Calories	326.29 Kcal (1366 kJ)
Calories from fat	289.18 Kcal
		% Daily Value*
Total Fat	32.13g	58%
Cholesterol	0.26mg	0%
Sodium	131.23mg	6%
Potassium	197.76mg	5%
Total Carbs	8.64g	3%
Sugars	4.17g	20%
Dietary Fiber	2.53g	12%
Protein	3.98g	9%
Vitamin C	5.6mg	11%
Iron	0.9mg	6%
Calcium	25.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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