Spinach Salad
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8 oz. baby spinach 1/2 c. artichoke hearts, quartered* parsnip chips (purchased) 1 medium beet 2 oz. Feta cheese, crumbled ½ c. mixed Greek olives, pitted |
Scrub beet, wrap in foil, and place in 350 degree oven until beet softens. Peel and dice into ½" cubes. Cut olives in half. Rinse spinach and spin dry. Top with artichoke hearts, parsnip chips, roasted beets, crumbled feta cheese and Greek olives. Serve with honey mustard dressing. * every meal has an "oops". The artichoke hearts never made it into the
salad for the Memories of the |
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Honey Mustard Dressing 1/2 cup nonfat yogurt |
Whisk together yogurt, vinegar, mustard, honey and salt. Add pepper and whisk again. |
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