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Beetroot & Cottage Cheese Salad
Ingredients:
Serves 6-8
- 3.5 oz baby spinach leaves
- 1 carrot, thinly sliced with a vegetable peeler
- 2 tsp olive oil
- 2 tsp balsamic vinegar
- 16 oz can of whole baby beets, drained, thickly sliced
- 1/3 cup slivered almonds, toasted
Cheese Dressing:
- 4.5 oz lowfat cottage cheese
- 1/4 cup soyannaise
- 1/2 tsp Dijon mustard
- 1 clove garlic, crushed
- 1/2 tsp finely grated lemon rind
- 1/2 tsp lemon juice
- Salt and pepper to taste
Directions:
To make the cheese dressing, combine all dressing ingredients in a small bowl.
In a separate bowl, combine the spinach and carrot. In a small jug, stir the oil and vinegar together, and pour over the spinach mixture. Toss well.
Arrange the spinach mixture on a serving plate and top with the beetroot slices. Drizzle with the cheese dressing and sprinkle with toasted slivered almonds before serving. Enjoy!
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