Garden Salad with Beets & Blueberries
Introduction
Colorful and delicious, this salad is satisfying both in taste and appearance.
Ingredients
65g romaine lettuce
50g roasted beets
50g cherry tomatoes (about 6)
50g fresh blueberries (about a handful)
1 oz crumbled goat cheese
2 oz canned tuna in water (about 1/4 cup)
50g roasted beets
50g cherry tomatoes (about 6)
50g fresh blueberries (about a handful)
1 oz crumbled goat cheese
2 oz canned tuna in water (about 1/4 cup)
Directions
I use a kitchen scale to make this salad and it makes preparation very quick and easy. It is so tasty, it needs very little dressing, and only 1 tbsp of your favorite low cal dressing will do.
Simply add ingredients, toss and enjoy. Easy to pack for a car ride, work, the beach, etc.
**To roast beets: Cut off greens, scrub with veggie brush. Wrap loosely with foil and bake in the oven 375 degrees for 1 hr 15 min. Cool to room temp, peel skin and slice into 1/4 inch slices. You can use golden or red beets or a combination of the two. Store in refrigerator.
Optional: Add a few raw pecans for additional flavor if you have room for extra fat for the day!
Number of Servings: 1
Recipe submitted by SparkPeople user KAREND5.
Simply add ingredients, toss and enjoy. Easy to pack for a car ride, work, the beach, etc.
**To roast beets: Cut off greens, scrub with veggie brush. Wrap loosely with foil and bake in the oven 375 degrees for 1 hr 15 min. Cool to room temp, peel skin and slice into 1/4 inch slices. You can use golden or red beets or a combination of the two. Store in refrigerator.
Optional: Add a few raw pecans for additional flavor if you have room for extra fat for the day!
Number of Servings: 1
Recipe submitted by SparkPeople user KAREND5.
Number of Servings: 1
