With hearty beets and protein-packed eggs, this sensationally colorful salad is filling enough for a whole meal that tastes as good as it looks
1 lb. golden beets, peeled
8 cups watercress and/or spinach, divided
3 cups shredded red cabbage
1 (15 oz.) can red kidney beans, rinsed
2 red peppers, sliced
3 large** carrots, **shredded
6 hard-boiled eggs, chopped
1 large cucumber, peeled and sliced
1 cup snow peas
1 cup light oil-and-vinegar dressing
Heat oven to 400ºF. Wrap beets in aluminum foil; seal tightly. Roast 1 hr. or until beets are tender. Let cool; chop.
Place 7 cups watercress and/or spinach leaves on serving platter.
Starting at one end of serving platter, arrange cabbage, beans, peppers, carrots, eggs, cucumbers, snow peas and 1 cup watercress and/or spinach in rows to create rainbow. Serve salad with oil-and-vinegar dressing.
Active time: 20 min.
Total time: 1 1/2 hrs.
Per serving: Cal. 299 Pro. 15g Carb. 36g Fiber 11g Sug. 14g
Chol. 187mg Sod. 698mg Total fat: 11g Sat. 2g Trans. 0g
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