Spinach and Goat Cheese Salad with Beetroot Vinaigrette

Spinach and Goat Cheese Salad with Beetroot Vinaigrette

Recipe by Nikki Miller from allrecipes.com

30 Mins.

Ingredients

12

12 servings

  • 1 cup walnuts, coarsely chopped
  • 2 tablespoons white sugar
  • 0.33333334326744 (15 ounce) can pickled beets
  • 0.25 cup cider vinegar
  • 1 teaspoon chicken bouillon granules
  • 0.5 teaspoon garlic powder
  • 1 teaspoon white sugar
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 cup vegetable oil
  • 0.5 pound baby spinach, rinsed and dried
  • 4 ounces goat cheese, crumbled

Instructions

  • In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.
  • In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.
  • In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.

Nutritional Facts

Per 12 servings

  • Calories: 163
  • Carbohydrate: 7g
  • Fat: 14g
  • Fiber: 1g
  • Protein: 4g
  • Sugar: 3g

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