Spinach and Goat Cheese Salad with Beetroot Vinaigrette

• 1 cup walnuts, coarsely chopped

• 2 tablespoons white sugar

• ⅓ (15 ounce) can pickled beets

• ¼ cup cider vinegar

• 1 teaspoon chicken bouillon granules

• ½ teaspoon garlic powder

• 1 teaspoon white sugar

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ cup vegetable oil

• ½ pound baby spinach, rinsed and dried

• 4 ounces goat cheese, crumbled

1. In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.

2. In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.

3. In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.

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Nutrition Facts (per serving)

163Calories14g Fat7g Carbs4g Protein

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Nutrition FactsServings Per Recipe12Calories163% Daily Value *Total Fat14g18%Saturated Fat3g17%Cholesterol8mg3%Sodium223mg10%Total Carbohydrate7g2%Dietary Fiber1g5%Total Sugars3gProtein4gVitamin C6mg29%Calcium59mg5%Iron1mg6%Potassium188mg4%

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