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| Fresh, Flavorful & Delicious! |
1/3 cup coconut or apple cider vinegar
2 cloves garlic, minced
1 1/2 teaspoons black pepper
1 1/2 teaspoons sea salt
1 tablespoon Dijon mustard
1 teaspoon dried parsley or 2 tablespoons chopped fresh parsley
2/3 cup extra virgin olive oil
4 cups organic baby spinach leaves (stems removed)
2/3 cup cooked sliced beets*
4 white mushrooms, sliced
1/2 cup Toasted Pecans**
12 red onion rings
4 plates or bowls
Method:
Place the vinegar, garlic, pepper, salt, mustard, parsley and olive oil in a jar or cruet.bottle. Attach lid and shake well to blend.
Place 1 cup of spinach leaves on each plate or bowl. Cut the sliced beets into strips and divide into even portions on top of the spinach leaves. Top each salad with 1 sliced mushroom, 1/8 cup pecans and 3 onion rings. Drizzle 2 tablespoons of dressing on top of each salad. Serve. Makes 4 portions.
*I use canned, sliced cooked beets, not pickled beets.
**To make toasted pecans for salads and snacking, please see this quick and simple recipe:
Toasted Pecans
https://carriekitchencreations.blogspot.com/2016/06/toasted-pecans.html
Nutritional info per serving, approximately:
149.6 calories ~ 11.3 grams fat ~ 5.8 grams net carbs ~ 4.8 grams protein
Notes: I created this recipe for my uncle who loves beets and a mustard vinaigrette dressing, but the entire family enjoyed it.
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