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Today's Flavor with Chef Nikki Shaw

Blog > Today's Flavor with Chef Nikki Shaw > Waistline Wednesday SPINACH, BEET & WALNUT SALAD

Waistline Wednesday SPINACH, BEET & WALNUT SALAD

1 6-ounce bag fresh baby spinach 
2 cups canned beets, diced 
½ cup blue cheese, crumbled 
½ cup walnuts, coarsely chopped 
¾ cup vinaigrette dressing 
 
1. Preheat oven to 375 degrees. Place spinach, beets & blue cheese in a large bowl. 

2. Place walnuts on a baking sheet & toast in the oven for 10 minutes. Add walnuts to salad. 

3. Drizzle dressing on salad & lightly toss. 
 

servings: 4 / prep time: 10 minutes / cook time: 10 minutes 

 

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