Just looking at this bright red salad cheers me up—and then I get to taste it! For garnish, sprinkle on fresh chives and mild white cheese.
—Lorraine Caland, Shuniah, ON
Prep: 15 min. • Makes: 12 servings
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. pepper
1/3 cup extra virgin olive oil
1 lb. small tomatoes, quartered
3/4 lb. cherry tomatoes, halved
3/4 lb. fresh strawberries, hulled and sliced
2 cans (15 oz. each) beets, drained and chopped
Mix vinegar, mustard, salt and pepper; gradually whisk in oil until blended. Toss with tomatoes, strawberries and beets. Serve immediately.
Per Serving: 1 cup equals 98 cal., 6g fat (1g sat. fat), 0 chol., 251mg sodium, 10g carb. (7g sugars, 3g fiber), 1g pro. Diabetic Exchanges: 1/2 starch, 1 fat.