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Beet And Pear Salad With Lemon Vinaigrette
4.8
(237)
Cook Time
-
Total Time
-
Yield
6 servings
Ingredients
½ cup walnuts (50 g), roughly chopped
1 pear, thinly sliced
5 oz mixed greens (140 g)
3 beets, cooked, halved, and thinly sliced
¼ red onion, thinly sliced
Lemon Vinaigrette
1 lemon, juiced
1 tablespoon water
1 tablespoon honey
1 teaspoon fresh thyme
salt, to taste
pepper, to taste
2 tablespoons oil
Nutrition Info
Calories 156
Fat 11g
Carbs 14g
Fiber 2g
Sugar 10g
Protein 2g
How to Make It
1. Step
In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
2. Step
In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
3. Step
While whisking, slowly add the oil to the bowl to create a vinaigrette.
4. Step
In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
5. Step
Enjoy!
Tags
Vegetarian
Vegan
Dairy-Free
Low-Calorie
Thanksgiving Vegetarian
Sides
Thanksgiving
Chop Champ
Weeknight
Pan Fry
Stove Top
Easy
Whisk
Chef's Knife
Dry Measuring Cups
Pyrex
Measuring Spoons
Mixing Bowl
Saute Pan
Cutting Board
Gluten-Free
Healthy
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