Beet And Walnut Salad

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Beet and Walnut Salad

 

1/2 cup chopped walnuts

1 heart romaine lettuce, chopped

1 14 oz. can sliced beets, drained, chopped

4 radishes, chopped

1/2 small red onion, chopped

2 celery ribs, chopped

2 tablespoons black cherry, seedless raspberry, or apricot preserves

2 tablespoons vinegar

1 teaspoon poppy seeds, optional

3 tablespoons extra-virgin olive oil

salt to taste

freshly ground black pepper to taste

 

Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.

Combine chopped lettuce, beets, radishes, onion, celery and toasted

walnuts in a shallow bowl. Place the preserves into a small bowl and

whisk vinegar into it. Add poppy seeds to dressing if you are using

them. Whisk extra-virgin olive oil into the dressing and season it

with salt and pepper. Dress salad and toss to coat evenly then adjust

salt and pepper to your taste. Yields 4 servings.