Beet Garden Salad A garden salad featuring beets.
1 container (5 oz.) DOLE® Baby Spinach with Red Tenders,
8 to 9 canned beet slices, quartered, reserve juice,
1/2 cup frozen peas, thawed,
1/2 cup steamed asparagus tips,
1/2 cup wax beans, rinsed and drained,
Strawberry Beet Dressing,
Place salad onto large platter. Arrange remaining ingredients over salad. Drizzle Strawberry Beet Dressing to taste. Refrigerate any remaining dressing.
Strawberry Beet Dressing: Combine 1/2 cup light mayonnaise, 1/2 cup chopped strawberries, 1/4 cup beet juice, 1/4 cup chopped beets and 2 tablespoons red wine vinegar in blender. Cover; blend until smooth. Makes about 1 cup.