Beet, Cashew and Goat Cheese Salad
Author: Maryann Ridini Spencer
Recipe type: Salad
Serves: 4
- 1 bag fresh mixed lettuce (red and green romaine, arugula, baby spinach, etc.)
- ½. c. canned beets (drain the juice)
- 2 small sweet apples, peeled, cored and sliced (or cubed)
- ⅓ c. of Woolwich Chevrai Goat Cheese (or ⅓ small log)
- ⅓ c. unsalted cashews
- ½ small red onion, diced
- In a large bowl, put beets, apples, cashews and onion.
- Place lettuce mix on top.
- Mix ingredients well.
- Crumble goat cheese on top of salad. Mix well.
- Top with salad dressing (see below) and serve!
- For a salad dressing, try my Raspberry Vinaigrette
For a gluten-free dressing, use extra virgin olive oil, freshly squeezed lemon juice and garlic salt & pepper to taste.
Recipe by at https://maryannridinispencer.com/beet-cashew-and-goat-cheese-salad/
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