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Winter Salad https://www.metro.ca/userfiles/image/recipes/salade-hiver-10219.jpg PT10M PT40M PT50M
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.
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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
3 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
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    PRODUCT OF ONTARIO


  • 2
    blood oranges, supremed
  • 1
    head of Boston, Bibb romaine lettuce (crunch salad)
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    $2.49 ea.

    PRODUCT OF CANADA PRODUCT OF ONTARIO PRODUCT OF ONTARIO PRODUCT OF COLOMBIA


    FRISÉE LETTUCE

    FRISÉE LETTUCE

    $1.99 ea.

    PRODUCT OF ONTARIO


  • 5 or 6
    leaves or radicchio lettuce
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    $2.49 ea.

    PRODUCT OF CANADA PRODUCT OF ONTARIO PRODUCT OF ONTARIO PRODUCT OF COLOMBIA


    FRISÉE LETTUCE

    FRISÉE LETTUCE

    $1.99 ea.

    PRODUCT OF ONTARIO


  • 1
    head of Belgian endive
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    Flyer Deals  (2)
    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    $2.49 ea.

    PRODUCT OF CANADA PRODUCT OF ONTARIO PRODUCT OF ONTARIO PRODUCT OF COLOMBIA


    FRISÉE LETTUCE

    FRISÉE LETTUCE

    $1.99 ea.

    PRODUCT OF ONTARIO


  • 1/3 cup
    (80 mL)
    pecans, chopped
  • 1/3 cup
    (80 mL)
    feta, crumbled
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  • dressing
  • 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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    500 g SELECTED VARIETIES


    SAVE $1.00
    LIBERTÉ GREEK 750 G OR YOPLAIT SOURCE YOGOURT 16 X 90 - 100 G

    LIBERTÉ GREEK 750 G OR YOPLAIT SOURCE YOGOURT 16 X 90 - 100 G

    $5.99 ea.

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    DANONE NATURAL 4 X 100 G OR ACTIVIA YOGOURT TUBS 650 G QUAKER CEREAL OR OATMEAL

    DANONE NATURAL 4 X 100 G OR ACTIVIA YOGOURT TUBS 650 G QUAKER CEREAL OR OATMEAL

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    IÖGO YOGOURT

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  • 1 tsp.
    (5 mL)
    Dijon mustard

  • salt and pepper to taste
Imprimer ma sélection

Preparation

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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