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Valentine's Day
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Scheherazade and Tender-Hearts Salad
Tender Hearts Salad
Serves 2
Ingredients:
1 can (8-ounces) low-sodium fancy sliced beets
2 teaspoons cider vinegar
1 teaspoon Dijon mustard
1 tablespoon soybean oil
Ground pepper to taste
Pinch ground cinnamon to taste
2 small heads Bibb or Boston lettuce with outside leaves removed
2 teaspoons snipped fresh or frozen chives
Directions:
Drain beets, reserving 2 tablespoons liquid. Using small
heart-shaped cookie cutter or cardboard pattern, cut hearts out of beet
slices. Prepare dressing: in small bowl, combine reserved beet liquid,
vinegar, and mustard. Whisk in oil in a slow stream; season with pepper
and cinnamon. Toss beets with dressing and set aside.
Trim base of lettuce heads, if necessary, so they sit
flat; gently spread leaves open like a flower. Carefully wash lettuce in
cold water; pat dry with paper towels. On each of the two salad plates,
place one lettuce head; arrange beet hearts decoratively among leaves. To
serve, drizzle with dressing and sprinkle with chives.
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