Salad with Beets, Almonds, Feta, and Dijon Vinaigrette

 
 Crumbled feta cheese, roasted beets, and almonds pair nicely with your spring greens and make for a yummy lunch! Leave off the cheese to make it vegan-friendly and it still tastes delicious.  - Rebecca  Photo credit:  Rachel Cooks

Crumbled feta cheese, roasted beets, and almonds pair nicely with your spring greens and make for a yummy lunch! Leave off the cheese to make it vegan-friendly and it still tastes delicious. - Rebecca  Photo credit: Rachel Cooks

 

| Yield: 2-4 servings | Time: 15 minutes |

 

 
 

Ingredients

for the salad:

4 cups spring greens

¼ cup roasted almonds (or pine nuts, sunflower seeds or  walnuts), chopped

1/2 cup crumbled feta

2 medium roasted beets

for the dressing:

1 1/2 Tablespoons olive oil

2 teaspoons white balsamic vinegar

1 teaspoon dijon mustard

1 teaspoon honey

salt and pepper to taste

Preparation

On a plate, pile greens. Top with almonds, feta, and beets.

In a small bowl or a jar, whisk dressing ingredients together.

Pour dressing ingredients over salad and serve immediately.

 
 

Rebecca Shaefer is a professional chef who uses only locally sourced foods grown in her garden or near her home in Virginia.

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