Salad
of Mache & Beets with Cranberry Dressing
Beets are rich
in fiber, iron and potassium.
Makes 6 servings
Ingredients
2 tbsp cranberry juice
2 tbsp red-wine vinegar
2 tbsp minced shallots
1 tbsp grainy mustard
2 tbsp olive oil, preferably extra-virgin
Salt & freshly ground black pepper to taste
6 small beets, cooked, peeled and cut into thin sticks
1 hard-boiled egg, peeled
9 cups mache or Boston lettuce
In a small bowl, whisk cranberry
juice, vinegar, shallots and mustard. Slowly
whisk in oil. Season with salt and pepper. Pour half of the dressing into
a
separate bowl and set aside. Marinate beets in the remaining dressing for
at least 1 hour and up to 6 hours. Just before serving, use a rubber spatula
to press egg through a coarse strainer into a small bowl. Add the mache or
Boston
lettuce to the reserved dressing and toss. Arrange on 6 salad plates. Divide
the
marinated beets over the mache or lettuce and garnish with some of the
sieved egg and a grinding of black pepper.
POINTS: 2.5 (2)
PER SERVING: 85 Calories, 6 g Total Fat, 0.9 g Saturated Fat,
80 mg Sodium, 6 g Total Carbohydrate,
1 g Dietary Fiber, 3 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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