7

Beet, Mozzarella, and Greens Salad

Total Time
22 min
Prep
10 min
Cook
6 min
Serves
2
Difficulty
Easy
Ingredients

balsamic vinegar

1 Tbsp

water

1 Tbsp

extra virgin olive oil

2 tsp

Dijon Mustard

tsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

fresh mixed greens

2 cup(s), loosely packed

basil

¼ cup(s), fresh leaves, loosely packed

cooked beets

8½ oz, 1 (8.8-ounce package), sliced

part-skim mozzarella cheese

3 oz, cubed

pine nuts

1 Tbsp, toasted

Instructions

  1. Whisk together vinegar, water, oil, mustard, salt, and pepper in small bowl.
  2. Divide baby greens and basil between 2 plates. Arrange beets evenly over greens. Top evenly with mozzarella and pine nuts. Drizzle with dressing.
  3. Per serving (1 plate)
Notes
Add some crunch to lunch by serving the salad with rye crispbread crackers (2 slices rye crispbread crackers will increase the per-serving SmartPoints by 2).

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