Ingredients: |
![Nutrition Facts for Spinach Salad with Warm Beet Dressing (text version below directions)](https://webarchive.library.unt.edu/eot2008/20080922161108im_/http://www.metrokc.gov/health/nutrition/nfacts/nf_spinachsalad.gif) |
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161108im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 red onion, thinly sliced
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161108im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
2 slices whole wheat bread, cut into cubes
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161108im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
8 oz. (or 2 small) fresh beets
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161108im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
2 tablespoons vegetable oil
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161108im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161108im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 tablespoon honey mustard
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161108im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161108im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161108im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161108im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1/4 teaspoon freshly ground pepper
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161108im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
12 oz. spinach, thoroughly washed, stems removed
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161108im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
4 oz. button mushrooms, wiped clean, stems trimmed and sliced
|
Directions: |
|
1. |
Preheat oven to 350°.
|
2. |
Fill a medium sized bowl with water and ice then add onions. Let stand for 30 minutes, drain and set aside.
|
3. |
Place bread cubes on a baking sheet and toast in oven for 10-15 minutes or until golden, tossing occassionally then set the croutons aside.
|
4. |
Place beets in a small saucepan filled with water. Bring to a boil and cook for 30 minutes or until tender. Drain and let cool until easy to handle. Peel the beets and then cut into 1/2 inch cubes then set aside.
|
5. |
In a small saucepan, heat 1 tablespoon of the oil over medium heat. Add the honey mustard, sugar, vinegar, salt and pepper and stir constantly until sugar is dissolved (about 1 minute.) Add remaining oil then reduce heat to low. Add beet cubes and toss to coat.
|
6. |
Arrange spinach leaves, onions and mushrooms on plates. Drizzle with the beet dressing and garnish with croutons.
|