Ruby Red Salad

Ruby Red Salad (Deliciously G-Free)

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3 large beets or 1 15-ounce can, drained

½ lb greens

1 pomegranate, seeded

1 fennel bulb, sliced thinly

½ small red onion, sliced thinly

Dressing:

3 T olive oil

2 T sherry vinegar

1 garlic clove

1 tsp salt

1 tsp granulated sugar

½ tsp oregano

½ C fresh basil leaves

¼ tsp black pepper

¼ C shaved Manchego cheese (or Feta)

  1. Slice beets and mix with greens, pomegranate arils, fennel and onion slices.
  2. Process dressing ingredients in a blender until pale green.
  3. Drizzle dressing over salad and top with cheese.

Nutritional Information:

4 servings

Cals: 226

Fat: 13 g

Protein: 5 g

CHO: 22 g

Fiber: 6 g

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