This colorful, satisfying salad is full of flavor. The pickled beets add a tart, earthiness that combines nicely with the sweet apple and creamy-salty Feta; the toasted walnuts add crunch and a touch of bitterness along with the mixed greens. The Balsamic Vinaigrette ties it all together. Serve as a side salad, or add Spicy Baked Shrimp and make it a meal in itself.

Serves 4

Ingredients:

• 4 scant handfuls of mixed greens (about 2 cups)

• 1 Gala or Honey Crisp apple cored, quartered, and cut into thin slices

• 3-4 slices of pickled beets cut into ½ inch cubes

• 3 Tbs. Feta cheese

• 4 Tbs. toasted walnuts

• Balsamic vinaigrette

Preparation:

1. Toast the walnuts in your toaster oven or on a small skillet on the stove. (about 5 minutes)

2. In a large bowl, toss the greens and apple slices with a small amount of the vinaigrette. (start with 3 Tbs. drizzled evenly over the greens and apples, toss, and add more to taste)

3. Distribute the dressed greens and apple slices evenly on 4 small or medium size plates.

4. Sprinkle with the beets, feta and walnuts and serve.

Balsamic Vinaigrette

Yield 1 cup

Ingredients:

• ¾ cup olive oil

• ¼ cup Balsamic vinegar

• 1 tsp. Dijon mustard (or Honey Dijon)

• 1 Tbs. minced shallot

• ¼ tsp. salt and pepper, or to taste

Whisk ingredients together until the oil is emulsified. (A Magic Bullet does a great job making salad dressings.)

*Vinaigrette will keep in a sealed container in the fridge for a few days.