Recipe courtesy of Behr
Beet, Tomato, and Strawberry Salad
- Yield: 8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 133
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 176
- Total: 15 min
- Prep: 15 min
Ingredients
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound strawberries, hulled and sliced
1 pint grape or cherry tomatoes, halved
12 ounces Campari tomatoes, quartered
4 small roasted and peeled beets, sliced
Directions
- Whisk the vinegar, mustard, salt, and pepper in a large bowl. Continue whisking while adding the oil in a slow, steady stream, until the vinaigrette is smooth. Add the strawberries, tomatoes, and beets. Gently toss with your hands until everything is evenly coated. Serve immediately.