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Winter Salad https://www.metro.ca/userfiles/image/recipes/salade-hiver-10219.jpg PT10M PT40M PT50M
Preheat oven to 350°F (180°C).Begin by placing the beets in oven, wrap in foil and place in baking tin.Roast for 35 to 40 minutesLet cool slightly before removing foil.Allow beets to cool before peeling.Chop beets into 1 inch cubes and set aside.Supreme blood oranges and set aside in bowl.Place clean lettuce in bowl and scatter beets on top.Drain orange pieces and place on salad.Put all salad dressing ingredients in a jar with lid and shake.Use half of the dressing to cover the salad.Finish by sprinkling with cheese and nuts.
4
4 4 5 4
3 medium beets, washed and trimmed 2 blood oranges, supremed 1 head of Boston, Bibb romaine lettuce (crunch salad) 5 or 6 leaves or radicchio lettuce 1 head of Belgian endive 1/3 cup (80 mL) pecans, chopped 1/3 cup (80 mL) feta, crumbled dressing 5 Tbsp. (75 mL) white wine vinegar 4 Tbsp. (60 mL) Chili Gourmet extra virgin olive oil 2 Tbsp. (30 mL) plain yogurt 1 tsp. (5 mL) Dijon mustard salt and pepper to taste
Winter  Salad

Winter Salad

Rate this recipe
4 Votes
4
servings
0:10
Preparation
0:40
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3
    medium beets, washed and trimmed
  • 2
    blood oranges, supremed
  • 1
    head of Boston, Bibb romaine lettuce (crunch salad)
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    PRODUCT OF MEXICO RED OR HONEY ATAULFO MANGOES PRODUCT OF BRAZIL DOLE COLOURFUL COLESLAW 397 g PRODUCT OF U.S.A.


  • 5 or 6
    leaves or radicchio lettuce
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    AVOCADOS

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    3 for $5.00

    PRODUCT OF MEXICO RED OR HONEY ATAULFO MANGOES PRODUCT OF BRAZIL DOLE COLOURFUL COLESLAW 397 g PRODUCT OF U.S.A.


  • 1
    head of Belgian endive
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    AVOCADOS

    AVOCADOS

    3 for $5.00

    PRODUCT OF MEXICO RED OR HONEY ATAULFO MANGOES PRODUCT OF BRAZIL DOLE COLOURFUL COLESLAW 397 g PRODUCT OF U.S.A.


  • 1/3 cup
    (80 mL)
    pecans, chopped
  • 1/3 cup
    (80 mL)
    feta, crumbled
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  • dressing
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  • 5 Tbsp.
    (75 mL)
    white wine vinegar
  • 4 Tbsp.
    (60 mL)
    Chili Gourmet extra virgin olive oil
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  • 2 Tbsp.
    (30 mL)
    plain yogurt
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  • 1 tsp.
    (5 mL)
    Dijon mustard

  • salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Begin by placing the beets in oven, wrap in foil and place in baking tin.

Roast for 35 to 40 minutes

Let cool slightly before removing foil.

Allow beets to cool before peeling.

Chop beets into 1 inch cubes and set aside.

Supreme blood oranges and set aside in bowl.

Place clean lettuce in bowl and scatter beets on top.

Drain orange pieces and place on salad.

Put all salad dressing ingredients in a jar with lid and shake.

Use half of the dressing to cover the salad.

Finish by sprinkling with cheese and nuts.

Source : Sweet Potato Chronicles

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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