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    Warm Beet Salad w/Garlic Dressing -- e-w


    Source of Recipe


    BH&G New Dieter’s Cookbook 2003
    Warm Beet Salad w/Garlic Dressing -- e-w
    Serves: 4

    1 lb. fresh green beans, trimmed
    1 16-oz. can sliced beets, well drained and cut into thin bite-sized strips

    2 T. orange juice
    2 T. olive oil
    1 T. balsamic vinegar
    2 tsp. bottled roasted minced garlic
    1/8 tsp. salt
    Purchased mixed salad greens
    Optional: Coarsely ground black pepper

    In a large covered saucepan, cook green beans in a small amount of boiling waer about 15 minutes or until almost tender. Add beets; cook for 2 to 3 more minutes or until beets are heated through. Drain and keep warm.

    Meanwhile for dressing: *
    In a screw-top jar, combine the next 5 ingredients. Cover and shake well. Pour dressing over warm beans and beets.

    To serve: arrange beans and beets and salad greens on 4 plates. If desired, sprinkle with pepper.

    *Note: In place of the homemade dressing, you can substitute a bottled garlic salad dressing or stir the roasted minced garlic into an Italian salad dressing.
    However, nutritional counts will change.

    One serving equals: 132 calories…7 gm fat (1 gm saturated)…0 mg cholesterol…223 mg sodium…16 gm carbohydrate…6 gm fiber…3 gm protein +++EXC: 3 vegetable…1-1/2 fat +++WWP: 2
 

 

 

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