Balsamic Vinaigrette:
3 tablespoons extra virgin olive oil
3 tablespoons white or traditional balsamic vinegar
1 1/2 teaspoons stone ground mustard
1/2 teaspoon sea salt
1/2 teaspoon dried basil
Freshly ground pepper to taste
Salad:
2 cups sliced, cooked baby beets
1 (5-oz.) container baby arugula
1/3 cup halved and thinly sliced red onion
1/2 cup 1/4-inch diced dried apricots
1/4 cup dried Mariani Cranberries
2 tablespoons roasted, salted pumpkin seeds
Sweet dried fruit, earthy beets and peppery greens are a perfect pairing in this salad.
Prep time: 15 minutes
Calories: 200, Total Fat: 12g, Saturated Fat: 2g, Monounsaturated Fat: 8.036g, Polyunsaturated Fat: 1.966g, Cholesterol: 0mg, Sodium: 350mg, Carbohydrates: 22g, Dietary Fiber: 3g, Sugars: 17g, Protein: 3g, Vitamin D: 0mcg (0%), Calcium: 80mg (6%), Iron: 2mg (8%), Potassium: 430mg (8%)