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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. 1  6-ounce bag fresh baby spinach leaves 

  2. 2  cups cooked beets, diced 

  • 1⁄2  cup blue cheese, crumbled 

  • 1⁄2  cup walnuts, coarsely chopped 

3⁄4 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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