I bought a few new cookbooks by Whitewater Cooks while our kitchen was in the midst of renos and I was so excited to use them as the recipes and photos looked delish! Somehow – somewhere – I’ve managed to misplace them? I’ve looked far and near (well all over my house anyway) where the heck did I put them? Don’t you hate losing things! Anyway – I recall seeing a picture of this salad in one of the books – I sorta remembered what was in it. So this is my rendition from that inspiration. Now wish me luck finding those lost cookbooks – because this salad was fantastic!
– 1 Small Bag of Organic Mixed Greens
– 1 TBSP or so of fresh chopped dill
– a handful of nuts (I used sliced almonds)
– Crumbled Feta to taste
– 1 Raw Beet Peeled and Grated (you may want to use gloves)
For the dressing I made a balsamic vinaigrette:
Fill up a small mason jar with about 1/3 Balsamic Vinegar, 2/3 Olive Oil, 1 TBSP Dijon Mustard, 2-3 tsp maple syrup, 1 Clove Garlic mashed, salt and pepper to taste. Shake taste adjust and enjoy