Ruby Red Salad

By Stacey Amagrande

 

Category,
Yields1 Serving
 1 lb beets, peeled and shredded
 1 basket strawberries, hulled and sliced thin
 ½ red onion, sliced into slivers
 2 tbsp fresh minced basil or mint
 Salt and black pepper to taste
 3 tbsp balsamic vinegar
 ¼ cup extra virgin olive oil
1

Combine all the produce in a bowl and season with salt and pepper.  

2

In a small bowl whisk the EVOO into the vinegar until combined, pour over salad and toss together!

3

Great add- ins’ are: spinach, goat cheese, grilled chopped chicken, almonds or walnuts!
This salad is incredibly good for you so make a huge batch as it will stay good for 1 week in the fridge! Enjoy!!!!

Ingredients

 1 lb beets, peeled and shredded
 1 basket strawberries, hulled and sliced thin
 ½ red onion, sliced into slivers
 2 tbsp fresh minced basil or mint
 Salt and black pepper to taste
 3 tbsp balsamic vinegar
 ¼ cup extra virgin olive oil

Directions

1

Combine all the produce in a bowl and season with salt and pepper.  

2

In a small bowl whisk the EVOO into the vinegar until combined, pour over salad and toss together!

3

Great add- ins’ are: spinach, goat cheese, grilled chopped chicken, almonds or walnuts!
This salad is incredibly good for you so make a huge batch as it will stay good for 1 week in the fridge! Enjoy!!!!

Ruby Red Salad
IngredientsDirections