Harvest Green Salad Recipe
- 3 whole medium fresh beets
- 1 large sweet potato, peeled and cubed
- 2 tablespoons water
- 1/2 cup reduced-fat balsamic vinaigrette
- 2 tablespoons jellied cranberry sauce
- 1 package (5 ounces) spring mix salad greens
- 1/2 cup dried cranberries
- 4 ounces crumbled Gorgonzola cheese
- 1. Wash beets; trim stem and leave root intact. Wrap beets in aluminum foil. Place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil and cool.
- 2. In a microwave-safe bowl, combine the sweet potato and water. Cover and microwave on high for 4-5 minutes or until tender. Cool.
- 3. In a blender, combine vinaigrette and cranberry sauce; cover and process until smooth. Peel beets and cut into slices.
- 4. On six salad plates, arrange the greens, beets and sweet potatoes. Sprinkle with cranberries and cheese. Drizzle with dressing. Yield: 6 servings.
Editor's Note: Use plastic gloves when peeling beets to avoid stains.
1-1/8 cups: 187 calories, 9g fat (4g saturated fat), 17mg cholesterol, 438mg sodium, 23g carbohydrate (14g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat, 1/2 fruit.