Ruby Red Salad



When I went to prepare a salad for dinner the other night, I noticed a bunch of red things lurking in my refrigerator and immediately knew what I needed to do. I combined beautiful burgundy lettuce, sliced beets red onion, pomegranate seeds, and threw in a few candied almonds for interest. I tossed it all in the most delicious vinaigrette made up of the best extra olive oil, balsamic vinegar honey, and mustard. I ended up with Ruby Red Salad. Don't underestimate all of the goodies in this bowl; they are spectacular together


Ingredients for Ruby Red Salad:


Salad:

5-ounces Burgundy Blend Lettuce

2-3 cooked beets

1 half small red onion thinly sliced

1/3 cup pomegranate seeds

*1/3 cup candied almonds

kosher salt

black pepper


Dressing:

6 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon balsamic vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

1/8 teaspoon kosher salt

1/8 teaspoon black pepper


* I decided to dig into my Honey Roasted Nut Mix and pulled out almonds for the salad.


Time-Saving Tips: Prepare the dressing a few hours in advance.


Let's see what we need.

We're ready to cook.


Combine the dressing ingredients in a small jar. Shake well and set aside. If you don't have a small jar just mix dressing in a small bowl; set aside.


Cut each beet in half and then slice the halves into moon shapes.


Add the lettuce to the bowl and arrange the beets on top. Sprinkle with the sliced onions, pomegranate seeds and almonds. Shake the salad dressing and drizzle some of it on top you might have extra.



It's ready! Ruby Red Salad is so delicious the color red never look or tasted so good.


Enjoy!


Ingredients for Ruby Red Salad:


Salad:

  • 5-ounces Burgundy Blend Lettuce

  • 2-3 cooked beets

  • 1 half small red onion thinly sliced

  • 1/3 cup pomegranate seeds

  • *1/3 cup candied almonds

  • kosher salt

  • black pepper


Dressing:

  • 6 tablespoons extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon balsamic vinegar

  • 1 teaspoon honey

  • 1 teaspoon Dijon mustard

  • 1/8 teaspoon kosher salt

  • 1/8 teaspoon black pepper


  • * I decided to dig into my Honey Roasted Nut Mix and pulled out almonds for the salad.

  • Combine the dressing ingredients in a small jar. Shake well and set aside. If you don't have a small jar just mix dressing in a small bowl; set aside.

  • Cut each beet in half and then slice the halves into moon shapes.

  • Add the lettuce to the bowl and arrange the beets on top. Sprinkle with the sliced onions, pomegranate seeds and almonds. Shake the salad dressing and drizzle some of it on top you might have extra.

  • Time-Saving Tips: Prepare the dressing a few hours in advance.


2018 Cranberry Walk