Recipe by BeachBaby
"This easy salad is perfect for the dieter or for those who love to eat well. The goat cheese and dressing add needed levels of flavor to these nutrient-packed veggies."
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broccoli, cut into bite-size pieces
red onion, cut into slivers
1 (15 ounce) can
dark red kidney beans, rinsed and drained
1 (14.5 ounce) can
no-salt-added beets - drained, rinsed, and halved
red wine vinegar
crumbled goat cheese
Very good blend of flavors. I didn't have canned beets, so shredded peeled fresh beets with a coarse blade, covered with cold water, brought to a boil, drained, dumped in ice water, drained again. Used chopped chestnut and canned wax beans-because that's what was on hand. Cannot improve on the dressing, and I will no doubt use it on other salads as well. Might try blanching the broccoli next time as well.
This would be a beautiful and very different addition to a Potlatch.
I really liked the combination of flavors in this recipe. Will definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Beet Salad with Raspberry Vinaigrette
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 165
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