Spinach Salad with Warm Beet Dressing
Spinach Salad with Warm Beet Dressing – Weight Loss Recipe
(makes 4 servings)
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1 red onion, thinly sliced |
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2 slices whole wheat bread, cut into cubes |
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8 oz. (or 2 small) fresh beets |
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2 tablespoons vegetable oil |
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1 small shallot, minced |
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1 tablespoon honey mustard |
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1/4 cup red wine vinegar |
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2 tablespoons sugar |
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1/2 teaspoon salt |
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1/4 teaspoon freshly ground pepper |
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12 oz. spinach, thoroughly washed, stems removed |
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4 oz. button mushrooms, wiped clean, stems trimmed and sliced
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| Directions: | |||
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| 1. | Preheat oven to 350°. | ||
| 2. | Fill a medium sized bowl with water and ice then add onions. Let stand for 30 minutes, drain and set aside. | ||
| 3. | Place bread cubes on a baking sheet and toast in oven for 10-15 minutes or until golden, tossing occassionally then set the croutons aside. | ||
| 4. | Place beets in a small saucepan filled with water. Bring to a boil and cook for 30 minutes or until tender. Drain and let cool until easy to handle. Peel the beets and then cut into 1/2 inch cubes then set aside. | ||
| 5. | In a small saucepan, heat 1 tablespoon of the oil over medium heat. Add the honey mustard, sugar, vinegar, salt and pepper and stir constantly until sugar is dissolved (about 1 minute.) Add remaining oil then reduce heat to low. Add beet cubes and toss to coat. | ||
| 6. | Arrange spinach leaves, onions and mushrooms on plates. Drizzle with the beet dressing and garnish with croutons. | ||
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