Red Velvet Salad

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Red Velvet Salad

Yield 2

Author Judy Doherty

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

When coming up with salads take an everything but the kitchen sink approach. For the salad pictured here we came up with the theme, “red.” So we added beets, tomatoes, red peppers, red olives, red wine vinegar. The result is a flavorful salad that is like the vegetable version of the red velvet cake!

Ingredients

• 2 cups of ready-to-serve (cleaned and rinsed) raw spinach
• 1/2 cup shredded beets
• 1/4 cup halved cherry tomatoes
• 2 tablespoons garbanzo beans
• 1/4 cup whole red olives
• 1/4 cup roasted red peppers
• 2 tablespoons red wine vinegar
• 1/2 tsp olive oil
• dash red pepper flakes

Instructions

1. Toss all ingredients together in large bowl and serve immediately. Serves 2.
2. Chef's Tips: Use a grater to shred the raw beets. To avoid staining a counter or cutting board make sure you have a paper towel under the grater.

Nutrition Facts

Calories

89.67

Fat

4.33 g

Sat. Fat

0.57 g

Carbs

10.53 g

Fiber

3.66 g

Net carbs

6.88 g

Sugar

3.71 g

Protein

3.21 g

Sodium

558.18 mg

Cholesterol

0 mg

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