Spinach and Beet Salad with Toasted Walnut Vinaigrette
This delicious salad is tossed with a bold walnut vinaigrette for just the right balance of sweet, salty, and savory.
Ingredients
- 120 ml (½ cup) white balsamic vinegar
- 50 g (½ cup) toasted walnuts
- Tablespoon (2 Tablespoons) Dijon-style mustard
- 85 g (12 Tablespoon) pitted dates
- Tablespoon (½ teaspoon) ground cinnamon
- 300 ml (1¼ cup) water
Directions
- Place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute or until desired consistency is reached. Reserve for use.
Chef's Notes
- Walnuts are an incredibly nutrient-rich food packed with healthy fat, protein, and fiber. And the beets are a great source of antioxidants including betanin, which gives the beet its gorgeous ruby red color.
- If you're not serving this salad immediately, leave the dressing on the side until you're ready to eat.
- Try sprinkling with a touch of sea salt or sunflower seeds for garnish, if desired.
Ingredients
- 120 ml (½ cup) white balsamic vinegar
- 50 g (½ cup) toasted walnuts
- Tablespoon (2 Tablespoons) Dijon-style mustard
- 85 g (12 Tablespoon) pitted dates
- Tablespoon (½ teaspoon) ground cinnamon
- 300 ml (1¼ cup) water
Directions
- Place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute or until desired consistency is reached. Reserve for use.
Chef's Notes
- Walnuts are an incredibly nutrient-rich food packed with healthy fat, protein, and fiber. And the beets are a great source of antioxidants including betanin, which gives the beet its gorgeous ruby red color.
- If you're not serving this salad immediately, leave the dressing on the side until you're ready to eat.
- Try sprinkling with a touch of sea salt or sunflower seeds for garnish, if desired.
Ingredients
- 120 ml (½ cup) white balsamic vinegar
- 50 g (½ cup) toasted walnuts
- Tablespoon (2 Tablespoons) Dijon-style mustard
- 85 g (12 Tablespoon) pitted dates
- Tablespoon (½ teaspoon) ground cinnamon
- 300 ml (1¼ cup) water
Directions
- Place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute or until desired consistency is reached. Reserve for use.
Chef's Notes
- Walnuts are an incredibly nutrient-rich food packed with healthy fat, protein, and fiber. And the beets are a great source of antioxidants including betanin, which gives the beet its gorgeous ruby red color.
- If you're not serving this salad immediately, leave the dressing on the side until you're ready to eat.
- Try sprinkling with a touch of sea salt or sunflower seeds for garnish, if desired.
