Harvest Salad with Cherry Vinaigrette
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
Mixed greens and plenty of produce make this salad so satisfying, and it’s gorgeous to serve for occasions. * This recipe is DIABETIC FRIENDLY! *
Jaye Beeler Grand Rapids, Michigan
Harvest Salad with Cherry Vinaigrette Recipe
Harvest Salad with Cherry Vinaigrette
3 medium fresh beets (about 1 lb.)
1 package (5 oz.) spring mix salad greens
2 medium apples, thinly sliced
1 medium carrot, shredded
½ cup grape tomatoes, halved
½ cup yellow grape tomatoes or pear tomatoes, halved
½ cup garbanzo beans or chickpeas, rinsed and drained
½ cup coarsely chopped walnuts, toasted
4 thick-sliced bacon strips, cooked and crumbled
Cherry Vinaigrette: ½ cup tart cherry preserves
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 tsp. Dijon mustard
1 garlic clove, minced
¼ tsp. salt
1/8 tsp. pepper
Preheat oven to 400 F. Scrub beets and trim tops to 1 inch. Wrap in FOIL; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil, cool completely. Peel beets and cut into ½ inch pieces.
In a large bowl, combine salad greens, apples, carrots, tomatoes, beans, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.
10 servings (1 cup each)
(Recipe for Harvest Salad with Cherry Vinaigrette was on www.tasteofhome.com, 2014)
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