Beet, Mozzarella, and Greens Salad
- Total Time
balsamic vinegar1 Tbsp
extra virgin olive oil2 tsp
Dijon Mustard⅛ tsp
table salt¼ tsp
black pepper¼ tsp, freshly ground
fresh mixed greens2 cup(s), loosely packed
basil¼ cup(s), fresh leaves, loosely packed
cooked beets8 ½ oz, 1 (8.8-ounce package), sliced
part-skim mozzarella cheese3 oz, cubed
pine nuts1 Tbsp, toasted
- Whisk together vinegar, water, oil, mustard, salt, and pepper in small bowl.
- Divide baby greens and basil between 2 plates. Arrange beets evenly over greens. Top evenly with mozzarella and pine nuts. Drizzle with dressing.
- Per serving (1 plate)