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Spinach Salad with Warm Beet Dressing - Dietitian's Choice Recipe
Spinach Salad with Warm Beet Dressing - Dietitian's Choice Recipe

Category: Salad | Serves: 4

(58 ratings)

Nutrition Information:
Calories: 131
Protein: 6 g
Carbs: 19 g
Fat: 4 g
Saturated Fat: 0 g
Sodium: 511 mg
Fiber: 6 g

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Tender beets tossed in a vinaigrette top this spinach salad along with mushrooms and homemade croutons.
1 red onion, thinly sliced
2 slices whole wheat bread, cut into cubes
8 oz (or 2 small) fresh beets
1 tablespoon olive oil
1 small shallot, minced
1 tablespoon honey mustard
1/4 cup red wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
12 oz spinach, thoroughly washed, stems removed
4 oz button mushrooms, wiped clean, stems trimmed and sliced
1 Preheat oven to 350°.
2 Fill a medium sized bowl with water and ice then add onions. Let stand for 30 minutes, drain and set aside.
3 Place bread cubes on a baking sheet and toast in oven for 10-15 minutes or until golden, tossing occassionally then set the croutons aside.
4 Place beets in a small saucepan filled with water. Bring to a boil and cook for 30 minutes or until tender. Drain and let cool until easy to handle. Peel the beets and then cut into 1/2 inch cubes then set aside.
5 In a small saucepan, heat 2 teaspoons of the oil over medium heat. Add the honey mustard, sugar, vinegar, salt and pepper and stir constantly until sugar is dissolved (about 1 minute.)
6 Add remaining 1 teaspoon of oil then reduce heat to low. Add beet cubes and toss to coat.
7 Arrange spinach leaves, onions and mushrooms on plates. Drizzle with the beet dressing and garnish with croutons.

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