Yuletide Tossed Salad Recipe

Summary

MethodMain Ingredient

Ingredients

 Beets2 Pound, drained (1 Jar)
 Red wine vinegar3 Tablespoon
 Balsamic vinegar2 Tablespoon
 Pernod1 Teaspoon
 Olive oil1⁄2 Cup (8 tbs)
 Torn red leaf lettuce9 Cup (144 tbs), rinsed and spun dry
 Chicory leaves9 Cup (144 tbs), rinsed and spun dry (Loosely Packed)

Nutrition Facts

Serving size: Complete recipe

Calories 1494 Calories from Fat 979

% Daily Value*

Total Fat 111 g170.6%

Saturated Fat 15.3 g76.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 904.1 mg37.7%

Total Carbohydrates 110 g36.7%

Dietary Fiber 38.2 g152.9%

Sugars 68.9 g

Protein 23 g45.5%

Vitamin A 702.3% Vitamin C 195.2%

Calcium 50.6% Iron 76.8%

*Based on a 2000 Calorie diet

Directions

With a small melon-ball cutter scoop the beets into balls.
In a small bowl combine the beets with 1 tablespoon of the red-wine vinegar, 1 tablespoon of the balsamic vinegar, the Pernod, and salt and pepper to taste and let them marinate for at least 1 hour or overnight.
With a slotted spoon transfer the beets to a large serving bowl.
To the liquid remaining in the small bowl add the remaining 2 tablespoons red-wine vinegar and 1 tablespoon balsamic vinegar, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
To the beets add the lettuce and the chicory, add the dressing, and toss the salad.
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