Ingredients:
- 6 cups romaine lettuce coarsely chopped
- 1 cup julienne-cut beets cooked and peeled
- 1 cup acorn squash coarsely grated
- 1/4 cup extra virgin olive oil
- 2 tbsp. white balsamic vinegar
- 1 tbsp. pure maple syrup
- Salt and pepper to taste
- 1/3 cup smoky blue cheese (in our Deli) crumbled
- 1/3 cup chopped walnuts, toasted
Directions:
Prep: 15 minutes, Serves: 4
- Layer lettuce, beets and squash in four salad bowls
- Whisk together oil, vinegar, syrup, salt and pepper; drizzle over salad
- Top with cheese and walnuts and serve immediately
Tip! If using fresh beets, simply boil in water for 15 to 20 minutes or until tender when pierced with a knife. Remove from water. Peel and cut when cool.
Nutritional Information: 290 calories, 6 g protein, 24 g total fat (4.5 g sat., 0 g trans), 17 g carbohydrate, 4 g fiber, 9 g sugar, 10 mg cholesterol, 170 mg sodium, 7 points
