Monday, April 15, 2013

Baby Beets & Feta Salad Supreme

I like a nice, crisp, alternative to Romaine and spinach
salds, and this is one of my faves.

I use the jarred or canned baby beets, and I'll give you
the sizes and measurements for a single
serving; just multiply as necessary for
your number of guests.

Take about 8 baby beets, drain and dice.
Chop up 2 medium to large stalks of
cleaned and drained celery.
Use about 1/4 of a crisp, cleaned, chopped
green bell pepper .
1/2 cup of frozen blueberries.
1/2 cup of drained green olives.
1 hard boiled egg (9 minutes) chopped
into eighths.
2 tablespoons of crumbled feta cheese.
1 tablespoon chives.
1 teaspoon paprika.
2 tablespoons honey-mustard vinaigrette.

Mix well and chill to marinate about
15 minutes.

Delicious and refreshing crisp salad
with tons of sweet and salty mixes!


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