Unbeatable Beet Salad With Hickory Bacon Vinaigrette
A salad that not only tastes good but is packed with nutrition. Beets are almost a magical vegetable that brings so much goodness to our bodies. The vinaigrette we selected compliments the earthy taste of the salad. It's a family favorite.
Servings: 2 salads
Calories: 304kcal
Ingredients
- 8 oz package baby roasted beets sliced
- 8 red radishes sliced
- 2 ears grilled corn kernels removed
- 1 cup grape tomatoes
- ½ purple onion sliced
- 3 oz. gorgonzola
- 2 hard cooked eggs peeled and sliced
- red leaf butter crunch salad to make salad cups washed and patted dry
- Hickory balsamic vinegar
- Bacon infused olive oil
- salt and freshly ground pepper
Instructions
- Line a salad plate or bowl with the lettuce. Put the corn kernels in the middle of the lettuce.
- Surround and layer on the plate the beets, radishes, tomatoes, egg slices, purple onion.
- Sprinkle the gorgonzola over the salad.
- Drizzle the olive oil over each salad. Pour the hickory balsamic vinegar over each salad. The amount will be 1:1 depending on how strong you want the taste.
Notes
You can make as many salads as you wish. Add more ingredients or less. This salad is a perfect lunch.
We used Melissa's beets which you can find in the produce dept. which are already cooked.
We used Melissa's beets which you can find in the produce dept. which are already cooked.
Nutrition
Calories: 304kcal | Carbohydrates: 18g | Protein: 18g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 218mg | Sodium: 754mg | Potassium: 794mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1240IU | Vitamin C: 20.1mg | Calcium: 281mg | Iron: 1.8mg