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Correo Electrónico
Ingredientes
- Couscous and Beet Salad - Adapted from Redbook Magazine and Ellen Silverman
- 3 large red beets, washed, trimmed
- 1 tablespoon extra-virgin olive oil
- 1 box (7.6 oz.) of Near East Brand Wheat Couscous (or 2 cup couscous)
- 1/2 cup dried cranberries
- 1/2 cup toasted almonds
- 1/2 cup sweet onion (I used a Walla Walla onion) finely chopped
- 1/2 cup fresh goat cheese
- 2 cups kale, chopped, loosely packed
- freshly ground pepper and salt to taste
- 1/3 to 1/2 cup red wine vinaigrette dressing (recipe follows)
- In a large bowl combine beets, couscous, dried cranberries, almonds, onion, goat cheese and kale.
- Make dressing and pour over about 1/3 cup over salad and toss, add more dressing if desired. Serves 4 as an entree or 8 as a side dish.
- Red Wine Vinaigrette Dressing - Pots and Pins
- 1/2 cup red wine vinegar
- 3 tablespoons lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup olive oil
View Full Recipe at Pots and Pins
