Different Spinach & Beet Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I love to try something different and this salad is one recipe that I am very fond of. Looks great on a buffet or your holiday dinner table. It is not for everyone but try it you just may love it. Do in advance and put in fridge do not put the dressing on until serving and I recommend that you serve it on the side Ingredients:
2 bunches fresh baby spinach, washed,stems removed,swished dry |
1 cup currants |
1 cup canned beet, chopped |
1 lemon, rind and pith removed,seeds removed,sliced as thin as you can |
1 cup toasted slivered almonds |
1/4 cup capers, drained |
1 cup olive oil |
1/3 cup red wine vinegar |
2 tablespoons white sugar |
Directions:
1. Combine all the salad ingredients in a salad bowl, toss.
2. Pour all the dressing ingredients into a jar with a tight fitting lid.
3. Shake dressing well until blended.
4. Serve on the side or pour over the salad just before serving.
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