Valentine's Day: The Salad

Toasted walnuts, red beets, aged Gruyère and apples join forces in Chopped Romaine Salad with Beets and Apple,an ode to winter produce. If you prefer to avoid the color that bleeds from red beets, use yellow ones.

Chopped Romaine Salad with Beets and Apple


DRESSING
2 teaspoons Dijon mustard
1/2 teaspoon honey
1 tablespoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons extra-virgin olive oil

SALAD
6 oz. romaine lettuce heart, chopped (3 packed cups)
4 oz. cooked beets, peeled, chopped (about 1 cup)
1/2 large red apple, chopped (about 1 cup)
2/3 cup chopped Belgian endive
1/3 cup toasted walnuts, coarsely chopped*
1/2 cup chopped aged Gruyère cheese

1. Combine mustard and honey in small bowl. Whisk in vinegar, salt and pepper; gradually whisk in oil.

2. Combine romaine, beets, apple, endive and walnuts in large bowl. Add enough dressing to lightly coat; toss. Sprinkle with cheese.


TIP *To toast walnuts, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until pale brown and fragrant. Cool.


6 (1 1/3-cup) servings


PER SERVING: 165 calories, 14 g total fat (3.5 g saturated fat), 5 g protein, 6 g carbohydrate, 10 mg cholesterol, 190 mg sodium, 2 g fiber



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