Beet & Bean Salad with Warm Basil-Bacon Dressing

Products in this Recipe:
Beets
Cannellini Beans
Celery
Prep time:
7 min.
Cook time:
8 min.
Total time:
15 min.
Yield:
6 Servings
Ingredients (Paragraphs)
1 (16 oz.) jar Sliced Pickled Beets
1 (19 oz.) cans cannellini beans, drained and rinsed
1 (10 oz.) bag Italian salad mix
0.25 cup celery, chopped
0.25 cup red onion, chopped
0.5 cup prepared basil pesto
0.25 cup cooked bacon, crumbled
0.25 tsp. ground black pepper
Directions

Drain beets, reserving 1/2 cup liquid. In large bowl, combine beans, salad mix, celery, and onion; mix well In small saucepan, combine reserved beet liquid, pesto, bacon and pepper. Heat through, stirring occasionally, without boiling. Add drained beets to salad mixture. Pour dressing over beets; mix gently but thoroughly. Serve immediately.

More Healthy Meals

Bean, Tortellini, & Pesto Salad

Drain bean salad, reserving 1/2 cup liquid. Combine reserved liquid, pesto and salt, if desired; set aside.

Mediterranean Meat Loaf

Preheat oven to 350o In large mixing bowl, mix turkey, bread crumbs, onion, garlic, salt, pepper and eggs.

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.

Red Velvet Muffins

Preheat oven to 375oF.

Squash Nut Sweetbread

Preheat oven to 350oF. In a mixing bowl, combine flour, salt, baking powder, sugar, and spices.

Stuffed Baked Potatoes

Preheat oven to 400oF. Bake potatoes for 1 hour, or until tender. Cut tops from potatoes.