Beet & White Bean Salad

Name: Beet & White Bean Salad
Total time: 10 min
Yield: 4 인분
Ingredients: undefined 2 tbsp cider vinegar; undefined 1 tbsp Dijon mustard; 🧂 1 tsp sugar; undefined 1/4 cup olive oil; 🧂 Salt, to taste; undefined Pepper, to taste; undefined 2 cups canned beets, sliced; undefined 2 cups canned white kidney beans; undefined 4 cups fresh arugula leaves; undefined 1/2 cup crumbled blue cheese; undefined 1/4 cup walnuts

비용 $7, 절약하다 $5

출처: Recommended by CookPal

10 분
4 인분
$7

Beet & White Bean Salad

비용 $7, 절약하다 $5

출처: Recommended by CookPal

10 분
4 인분
$7

재료

Dressing
- 2 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 🧂 1 tsp sugar
- 1/4 cup olive oil
- 🧂 Salt, to taste
- Pepper, to taste
Salad
- 2 cups canned beets, sliced
- 2 cups canned white kidney beans
- 4 cups fresh arugula leaves
- 1/2 cup crumbled blue cheese
- 1/4 cup walnuts

단계

Combine cider vinegar, Dijon mustard, and sugar in a small bowl. Gradually stir in olive oil until well blended. Season with salt and pepper.

In a large bowl, combine canned beets and white kidney beans. Toss with prepared dressing.

Place fresh arugula leaves on a serving platter or in a bowl. Top with the beet and bean mixture.

Sprinkle crumbled blue cheese and walnuts on top before serving.

영양 성분

1인분당

🔥

420

칼로리

14
단백질
29
탄수화물
29
지방

💡 Use fresh arugula for the best flavor and texture.Toast the walnuts slightly to enhance their flavor before adding to the salad.Canned ingredients can be rinsed to reduce sodium content if desired.