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Beet & Snap Pea Salad with Strawberry Balsamic Dressing


INGREDIENTS:

8 cups Mixed Greens

1 Beet (medium, shredded)

1/2 cup Red Onion (thinly sliced)

1 cup Snap Peas (halved)

2 cups Strawberries (chopped, divided)

1 cup Walnuts

2 tbsps Balsamic Vinegar

2 tbsps Extra Virgin Olive Oil

1 tbsp Raw Honey

1/2 tsp Sea Salt


DIRECTIONS:

  1. Combine the mixed greens, beets, red onion, snap peas, half of the strawberries, and walnuts in a large bowl.

  2. Add the remaining strawberries, vinegar, oil, honey, and salt to a blender and blend on high until a smooth consistency is achieved.

  3. Drizzle the dressing over the salad and enjoy!

NOTES:

Leftovers

Best enjoyed immediately. The salad and dressing can be kept separately in the fridge for up to four days.

Serving Size

One serving is equal to approximately 2 1/2 cups.

More Flavor

Add a bit of cayenne to the dressing for a little kick.

Additional Toppings

Goat cheese and fresh dill.


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