Ruby Red Salad
By Stacey Amagrande
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