Harvest Salad

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Harvest Salad

Harvest Salad
6 cups romaine lettuce coarsely chopped
1 cup julienne-cut beets cooked and peeled
1 cup acorn squash coarsely grated
1/4 cup extra virgin olive oil
2 tbsp. white balsamic vinegar
1 tbsp. pure maple syrup
Salt and pepper to taste
1/3 cup smoky blue cheese (in our Deli) crumbled
1/3 cup chopped walnuts, toasted
Prep time: 15 minutes

Layer lettuce, beets and squash in four salad bowls. Whisk together oil, vinegar, syrup, salt and pepper; drizzle over salad. Top with cheese and walnuts and serve immediately.

Makes 4 servings.

Tip! If using fresh beets, simply boil in water for 15 to 20 minutes or until tender when pierced with a knife. Remove from water. Peel and cut when cool.
Nutritional Information:
290 calories, 6 g protein, 24 g total fat (4.5 g sat., 0 g trans), 17 g carbohydrate, 4 g fiber, 9 g sugar, 10 mg cholesterol, 170 mg sodium, 7 points


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