HARVEST GREEN SALAD

Harvest Green Salad image

I get rave reviews with this autumn salad. Guests say that it fills them up without weighing them down. Preparing the beets, sweet potatoes and salad dressing a day early allows me more time with guests. -Beth Royals of Richmond, Virginia

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

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Ingredients

3 whole medium fresh beets
1 large sweet potato, peeled and cubed
2 tablespoons water
1/2 cup reduced-fat balsamic vinaigrette
2 tablespoons jellied cranberry sauce
1 package (5 ounces) spring mix salad greens
1/2 cup dried cranberries
4 ounces crumbled Gorgonzola cheese

Steps:

Wash beets; trim stem and leave root intact. Wrap beets in aluminum foil. Place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil and cool., In a microwave-safe bowl, combine the sweet potato and water. Cover and microwave on high for 4-5 minutes or until tender. Cool., In a blender, combine vinaigrette and cranberry sauce; cover and process until smooth. Peel beets and cut into slices. , On six salad plates, arrange the greens, beets and sweet potatoes. Sprinkle with cranberries and cheese. Drizzle with dressing.

Nutrition Facts : Calories 187 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 438mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges