Description
A recipe for Tomato & Beet Stacks With Herb Vinaigrette

Ingredients

• 1 (16-ounce) jar sliced pickled beets
  
• 3 cups mixed salad greens
  
• 1/3 pound small green beans, steamed
  
• 2 medium yellow tomatoes, sliced 1/4 inch thick
  
• Crumbled blue cheese or goat cheese (optional)
  
• Vinaigrette
  
• 1/3 cup olive or vegetable oil
  
• 1/3 cup white wine vinegar or rice vinegar
  
• 1 tablespoon finely chopped mixed fresh herbs (such as parsley, basil, oregano, chives and/or thyme)
  
• 1 garlic clove, minced
  
• Salt and pepper

Preparation
1. Remove half of beets from jar; drain well. (Reserve remaining beets for Bonus Beet & Walnut Salad below.)

2. Divide salad greens and green beans evenly among 4 individual salad plates. Layer tomato and beet slices in a tumbled "stack" on each plate.

3. To make Herb Vinaigrette, whisk together oil, vinegar, herbs and garlic. Add salt and pepper to taste.

4. Drizzle salads with about half of vinaigrette (reserve remaining for Bonus Beet & Walnut Salad below). Sprinkle salads with cheese if desired, and serve.

Bonus Beet & Walnut Salad: Drain reserved sliced pickled beets. Arrange beets over mixed greens. Sprinkle with coarsely chopped toasted walnuts and crumbled blue cheese or goat cheese. Drizzle with remaining Herb Vinaigrette.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available