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Salad and Salad Dressing: Greens & Beets with Orange Poppy Seed Dressing
This fresh and zippy salad dressing brings out the sweetness in the roasted beets and oranges while making the salad greens sing with bright flavor.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
This recipe includes superfoods such as:
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6 cups mixed greens
2 tbsps white vinegar
1/2 tbsp honey
1 tsp minced garlic
1 tsp Dijon mustard
1/3 cup sliced red onion
1 tbsp poppy seeds
1 tbsp canola oil
2 navel oranges
3 tbsps orange juice
1/2 tsp grated orange rind
16 oz beets
Instructions
1. Wash beets and wrap in foil. Place in 400 °F (200 °C) oven for about 1 hour and 30 minutes or until knife slides easily into beets.
2. Let stand until cool enough to handle. Remove skin and slice thinly; set aside.
3. Spread greens onto platter and sprinkle with red onions then top with beets.
4. With a chef’s knife and using a sawing motion cut skin and white pith from oranges and cut between membranes to make segments.
5. Sprinkle over top of greens; set aside.
6. For the orange poppy seed dressing; in a small bowl, whisk together oil, orange rind and juice, vinegar, mustard, honey, garlic and poppy seeds. (Grating rather than crushing the garlic gives it smoother texture.)
7. Drizzle over salad mixture and serve.
8. Note: based on a recipe from the Heart and Stroke Foundation 2011.
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Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 224 kcal | ||
| Fat 11.21 g | ||
| Carbohydrate 27.18 g | ||
| Protein 4.02 g | ||
| Iron 28 mg | ||
| Calcium 34 mg | ||
| Monounsaturated Fat 1.51 g | ||
| Polyunsaturated Fat 1.21 g | ||
| Saturated Fat 0.27 g | ||
| Sodium 320 mg | ||
| Sugar 12.87 g | ||
| Potassium 353 mg | ||
| Vitamin A 19 mcg | ||
| Vitamin C 365 mg | ||
| Fiber 5.4 g | ||
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