Beet and Walnut Salad with Maple Mustard Vinaigrette

A simple but classy salad, and well rounded nutritionally too!

Ingredients

4 cups salad greens (baby lettuce mix, field greens, butter lettuce work well)
1 cup chopped beets (canned rinsed, or fresh cooked and cooled)
2 tablespoons chopped walnuts
2 tablespoons goat cheese (*use a gluten-free brand such as Trader Joes if you are on a gluten-free diet)

Directions:

Combine all of the above ingredients in a large bowl, chill if not serving immediately and serve with dressing (recipe below).

Makes 4 servings

Serving size 1/4th of recipe Calories 65 Protein 3 g Carb 6 g Fiber 2 g Sugars 4 g Fat 4 g Saturated fat < 1 g Sodium 120 mg

Maple Mustard Vinaigrette

Ingredients:

2 tablespoons light maple syrup (reduced calorie version)
2 tablespoons white balsamic vinegar
2 teaspoons olive oil
1 tablespoon water
2 tablespoons honey Dijon mustard

Directions:

Combine all of the above ingredients in a small bowl and whisk together until smooth. Chill if not serving immediately.

Makes 4 servings

Serving size ¼ recipe (heaping tablespoon) Calories 50 Protein 0 g Carb 6 g Fiber 0 g Sugars 4 g Fat 2.5 g Saturated fat 0 g Sodium 86 mg