Betty's Beet and Romaine Salad -- Mother's Day
In this video, Betty demonstrates how to make Beet and Romaine Salad. This is a terrific salad for using the Balsamic Vinaigrette from the last video!
Ingredients
| Romain lettuce | 1 | |
| Sliced beets | 29 Ounce , drained, rinsed, and dried with paper towel ((2) 14.5 | |
| Chopped english walnuts | 1/2 Cup (8 tbs) (or as desired) | |
| Purple onion | 1/2 Cup (8 tbs) , sliced (or as desired) | |
| Chopped flat leaf parsley | 1/2 Cup (8 tbs) (or as desired) | |
| Balsamic vinaigrette | To Taste |
Directions
GETTING READY
1. Rinse and dry lettuce with paper towel. Remove the outer leaves and the inner core.
2. In a large serving bowl, place enough of the outer leaves of lettuce to stand out on end all around the edge to make it look nice. Set aside.
MAKING
3. In a medium to large-sized bowl, place prepared beet slices.
4. Tear the hearts of lettuce into bite-size pieces and place on top of the beets.
5. Sprinkle walnuts, purple onion, and chopped parsley over the top. Toss well.
6. Lift mixture, a little at a time, into the serving bowl and sprinkle remaining parsley over top.
SERVING
7. Drizzle balsamic vinaigrette on top and serve salad immediately.
For Balsamic Vinaigrette check out this link - Betty's Balsamic Vinaigrette -- Mother's Day ✿
Recipe Summary
Nutrition Facts
Serving size
Calories 204Calories from Fat 122
% Daily Value*
Total Fat 14 g21.5%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 34 mg1.42%
Total Carbohydrates 15 g5%
Dietary Fiber 4 g16%
Sugars 8 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
