Color It Ruby Salad Recipe
Color It Ruby Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Just looking at this bright red salad cheers me up—and then I get to taste it! For garnish, sprinkle on fresh chives and mild white cheese. —Lorraine Caland, Shuniah, Ontario
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/3 cup extra virgin olive oil
  • 1 pound small tomatoes, quartered
  • 3/4 pound cherry tomatoes, halved
  • 3/4 pound fresh strawberries, hulled and sliced
  • 2 cans (15 ounces each) beets, drained and chopped

Directions

Mix vinegar, mustard, salt and pepper; gradually whisk in oil until blended. Toss with tomatoes, strawberries and beets. Serve immediately. Yield: 12 servings.
Originally published as Color It Ruby Salad in Taste of Home September/October 2016, p82

Nutritional Facts

1 cup: 98 calories, 6g fat (1g saturated fat), 0 cholesterol, 251mg sodium, 10g carbohydrate (7g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/3 cup extra virgin olive oil
  • 1 pound small tomatoes, quartered
  • 3/4 pound cherry tomatoes, halved
  • 3/4 pound fresh strawberries, hulled and sliced
  • 2 cans (15 ounces each) beets, drained and chopped
  1. Mix vinegar, mustard, salt and pepper; gradually whisk in oil until blended. Toss with tomatoes, strawberries and beets. Serve immediately. Yield: 12 servings.
Originally published as Color It Ruby Salad in Taste of Home September/October 2016, p82

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