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This fresh spring salad is filled with a medley of mouth-watering flavors and textures. It’s a perfect start to a spring dinner.
15oz can no-salt-added sliced beets
Smart Balance® Omega Non-Stick Cooking Spray
¼ tsp salt
1 tbsp Smart Balance® Cooking Oil
2 tbsp red wine vinegar
2 tbsp raspberry preserves
1 tbsp dijon mustard
¼ tsp garlic powder
6oz bag of baby spinach
¼ cup of crumbled gorgonzola
Preheat oven to 400 degrees. Drain the beets and pat dry. Spray a baking sheet with the non-stick spray.
Put the beets on the baking sheet and spray the top of the beets. Sprinkle with salt.
Bake the beets for 15 minutes, turning over halfway. Let cool.
Meanwhile, make the dressing. Whisk together the oil, vinegar, preserves, mustard and garlic powder.
To arrange the salad, add the spinach to a flat serving platter. Top with a layer of beets. Drizzle with the dressing and then add the gorgonzola crumbles on top.
Makes 4 servings.
Nutrition Per Serving:
Saturated Fat: 2g
Trans Fatty Acid: 0g
Poly Fat: 1g
Mono Fat: 2g
Dietary Fiber: 3g
Total Sugars: 11g