Harvest Salad with Cherry Vinaigrette Recipe

Yield: 10 Servings

Harvest Salad with Cherry Vinaigrette recipe
Photo by Taste of Home©

Ingredients:

  • 1 package (15 oz) spring mix salad greens
  • 2 medium apples, thinly sliced
  • 3 medium fresh beets (about 1 pound)
  • 1 medium carrot, shredded
  • 1/2 c.  grape tomatoes, halved
  • 1/2 c.  yellow grape tomatoes or pear tomatoes, halved
  • 1/2 c. garbanzo beans or chickpeas, rinsed and drained
  • 1/2 c. coarsely chopped walnuts, toasted
  • 4 thick-sliced bacon strips, cooked and crumbled

Cherry Vinaigrette:

  • 1/2 c. tart cherry preserves
  • 3 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 1 garlic clove, minced
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

Directions:

  1. Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces.
  2. In a large bowl, combine salad greens, apples, carrot, tomatoes, beans, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad. Yield: 10 servings (1 cup each).
 
 

Nutritional Facts
1 cup salad with about 1 tablespoon vinaigrette equals 181 calories, 10 g fat (2 g saturated fat), 4 mg cholesterol, 221 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

 

Originally published as Harvest Salad with Cherry Vinaigrette in Taste of Home September/October 2013, p3-7

 

 

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