Salad with Beets, Almonds, Feta, and Dijon Vinaigrette
| Yield: 2-4 servings | Time: 15 minutes |
for the salad:
4 cups spring greens
¼ cup roasted almonds (or pine nuts, sunflower seeds or walnuts), chopped
1/2 cup crumbled feta
for the dressing:
1 1/2 Tablespoons olive oil
2 teaspoons white balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon honey
salt and pepper to taste
On a plate, pile greens. Top with almonds, feta, and beets.
In a small bowl or a jar, whisk dressing ingredients together.
Pour dressing ingredients over salad and serve immediately.
Rebecca Shaefer is a professional chef who uses only locally sourced foods grown in her garden or near her home in Virginia.