Spinach & Beet Salad

This colorful salad is a traditional tossed green salad with a holiday lift.

Salad:

  • 9-12 oz baby spinach, washed and dried
  • ½ cup canned beets, drained, sliced or julienned
  • ½ cup mandarin oranges, drained
  • ¼ cup feta or blue cheese, crumbled
  • ¼ cup sunflower seeds

Dressing:

  • ¼ cup balsamic vinegar
  • ¾ cup extra virgin olive oil
  • 1 Tbsp sugar
  • 1 Tbsp minced garlic
  • 2 Tbsp cilantro, chopped
  • Salt and Pepper, to taste

Preparation:

Combine all ingredients in an airtight container, cover and shake. Refrigerate until ready to use. (Dressing can be made a day ahead).

Before serving: Whisk salad dressing and toss with spinach leaves.  Spread spinach on a large platter or flat bowl.  Add beets and oranges on top of spinach. Sprinkle cheese and sunflower seeds.  Serve.