Just looking at this bright red salad cheers me up—and then I get to taste it! For garnish, sprinkle on fresh chives and mild white cheese. —Lorraine Caland, Shuniah, Ontario
Color It Ruby Salad
Color It Ruby Salad
Prep Time
20 min
Yield
12 servings
Ingredients
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/3 cup extra virgin olive oil
- 1 pound small tomatoes, quartered
- 3/4 pound cherry tomatoes, halved
- 3/4 pound fresh strawberries, hulled and sliced
- 2 cans (15 ounces each) beets, drained and chopped
Directions
- Mix vinegar, mustard, salt and pepper; gradually whisk in oil until blended. Toss with tomatoes, strawberries and beets. Serve immediately.
Nutrition Facts
1 cup: 98 calories, 6g fat (1g saturated fat), 0 cholesterol, 251mg sodium, 10g carbohydrate (7g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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