Yuletide Tossed Salad
|Beets||2 Pound, drained (1 Jar)|
|Red wine vinegar||3 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Torn red leaf lettuce||9 Cup (144 tbs), rinsed and spun dry|
|Chicory leaves||9 Cup (144 tbs), rinsed and spun dry (Loosely Packed)|
With a small melon-ball cutter scoop the beets into balls.
In a small bowl combine the beets with 1 tablespoon of the red-wine vinegar, 1 tablespoon of the balsamic vinegar, the Pernod, and salt and pepper to taste and let them marinate for at least 1 hour or overnight.
With a slotted spoon transfer the beets to a large serving bowl.
To the liquid remaining in the small bowl add the remaining 2 tablespoons red-wine vinegar and 1 tablespoon balsamic vinegar, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
To the beets add the lettuce and the chicory, add the dressing, and toss the salad.
Serving size: Complete recipe
Calories 1494 Calories from Fat 979
% Daily Value*
Total Fat 111 g170.6%
Saturated Fat 15.3 g76.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 904.1 mg37.7%
Total Carbohydrates 110 g36.7%
Dietary Fiber 38.2 g152.9%
Sugars 68.9 g
Protein 23 g45.5%
Vitamin A 702.3% Vitamin C 195.2%
Calcium 50.6% Iron 76.8%
*Based on a 2000 Calorie diet