1 pt. Roasted Beet & Pear Salad
Source of Recipe
//www.weightwatchers.com, shared by Nicola, London, England,
List of Ingredients
1 bunch beets trimmed ( approximately 1 pound - weight )
1 bosc or asian pear peeled and chopped
1 bunch arugula cleaned and shredded
2 tablespoons tarragon vinegar
1 tablespoon fresh lemon juice
1 tablespoon olive oil
salt to taste
freshly ground pepper to tasteRecipe
1. Preheat the oven to 400 degrees F. Wrap the beets in foil and roast until fork-tender, about 1 hour and 15 minutes. Unwrap the foil and let the beets cool, then peel and chop. In a large bowl, combine the beets, half of the pear, and the arugula; toss to combine.
2. To make the dressing, in a small bowl, whisk the vinegar and lemon juice. Drizzle in the oil, whisking constantly; whisk in the oil, then the salt and pepper. Pour over the salad and toss to coat. Serve scattering the remaining pear over the salads. Serves 6.
Per Serving: 47 Calories, 2g Total Fat, 0g Saturated Fat, 0mg Cholesterol, 32mg Sodium, 7g Total Carbohydrate, 2g Dietary Fiber, 1g Protein, 8mg Calcium
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