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Harvest Salad with Cherry Vinaigrette Recipe

Harvest Salad with Cherry Vinaigrette Recipe

Mixed greens and plenty of produce make this salad so satisfying, and it's gorgeous to serve for occasions. —Jaye Beeler, Grand Rapids, Michigan
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling YIELD:10 servings

Ingredients

  • 3 medium fresh beets (about 1 pound)
  • 1 package (5 ounces) spring mix salad greens
  • 2 medium apples, thinly sliced
  • 1 medium carrot, shredded
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup yellow grape tomatoes or pear tomatoes, halved
  • 1/2 cup garbanzo beans or chickpeas, rinsed and drained
  • 1/2 cup coarsely chopped walnuts, toasted
  • 4 thick-sliced bacon strips, cooked and crumbled
  • CHERRY VINAIGRETTE:
  • 1/2 cup tart cherry preserves
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • 1. Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces.
  • 2. In a large bowl, combine salad greens, apples, carrot, tomatoes, beans, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad. Yield: 10 servings (1 cup each).

Nutritional Facts

1 cup salad with about 1 tablespoon vinaigrette equals 181 calories, 10 g fat (2 g saturated fat), 4 mg cholesterol, 221 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.