BEET SALAD WITH ORANGE-WALNUT DRESSING

Beet Salad with Orange-Walnut Dressing image

Light and refreshing, this salad goes nicely with the heavier dishes of the season. Your family and friends will also appreciate the tasty homemade dressing. -Marian Platt, Sequim, Washington

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 12 servings (about 1 cup dressing).

Number Of Ingredients 15

Ingredients

1 pound fresh beets
6 cups torn Bibb or Boston lettuce
3 medium navel oranges, peeled and sectioned
2 cups torn curly endive
2 cups watercress
2/3 cup chopped walnuts, toasted
DRESSING:
1/2 cup canola oil
1/3 cup orange juice
3 tablespoons white wine vinegar
1 green onion, finely chopped
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and julienne., In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts. , In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat.

Nutrition Facts : Calories 255 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 18g fiber), Protein 9g protein.