Ingredients
- 1/2 cup chopped walnuts
- 1 heart romaine lettuce, chopped
- 1 can 14 ounces sliced beets, drained and chopped
- 4 radishes, chopped
- 1/2 small red onion, chopped
- 2 ribs celery, chopped
- 2 tablespoons black cherry, seedless raspberry or apricot preserved
- 2 tablespoons vinegar, eyeball it
- 1 teaspoon poppy seeds, optional
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
Directions
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.
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By mj.ortega0513
Miami, FL
on April 27, 2011
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I didn't use everything on here because 1 i don't like too much veggies & 2 as a hispanic family we're just used to lettuce & tomato but I did this as a side today with some salmon fillets and I loved it. However, for some weird reason I couldn't find walnuts in the local market so I need to go find some walnuts and serve this again. Thanks!
By Monkey Toes
on April 25, 2011
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What a great combination of flavors and textures! It's tastier without the preserves, though. The beets and walnuts have a sweetness all their own.
By simbobby_8728175
Bloomington, MN
on March 23, 2009
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This is my favorite Rachael Ray recipe so far. I made it with canned beets and loved it so much I made it again the next night but only had pickled beets on hand. The pickled beets were better.
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