Beet & orange salad with sesame-ginger vinaigrette
Rice wine vinegar
1 Tbsp, warm
5 oz, (about 6 c)
2 medium, seedless, peeled, thinly sliced
2 cup(s), sliced (either roasted with cooking spray or vacuum-packed)
½ cup(s), chopped
Fresh mint leaves
½ cup(s), (for garnish)
- Whisk together vinegar, water, honey, ginger, oil, salt and black pepper; set aside.
- In a serving bowl, toss together lettuce, orange segments, beets and shallot; drizzle with vinaigrette and garnish with mint leaves.
- Serving size: 2 c salad with 2 Tbsp dressing