SaladAs the days grow shorter, there’s still plenty of delicious seasonal produce to enjoy. Check out this recipe that features late-season favorites like beets, cauliflower, and walnuts for a delicious, nutritious salad that’s great any time of year (but especially now!).

  • 2 oz. balsamic vinegar
  • 1 Tbsp. whole-grain or coarse-grain mustard
  • 4 oz. olive oil
  • 2 tsp. freshly squeezed lemon juice
  • 8 oz. mixed salad greens
  • 2 Belgian endives, cut in 1/4-inch rounds
  • 2 cups cauliflower florets
  • 1 cup beets, thinly sliced (precooked or steamed)
  • 1/4 cup chopped walnuts
  • Salt and pepper (to taste)

Whisk vinegar, mustard, olive oil, and lemon juice to create dressing. Add pepper and a pinch of salt if desired. In a large salad bowl, combine salad greens, endive, cauliflower, beets, and walnuts. Pour dressing over salad a little bit at a time while tossing, being careful not to saturate salad with dressing. Serve immediately. Makes 8 servings.

Preparation Time: 20 minutes

Nutritional Information (per serving)
Calories Protein Fiber Carbs Fat Total Saturated Fat
193 3 grams 6 grams 10 grams 16 grams 2 grams

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