Today's Flavor with Chef Nikki Shaw
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