Ingredients
Dressing
- 1 teaspoon minced garlic
- 2 tablespoon finely diced red onion
- 2 tablespoon dijon-style mustard
- 1/3 cup balsamic vinegar
- 2 tablespoon reduced-sodium soy sauce
- 1 tablespoon plus 1 teaspoon olive oil
- 1 teaspoon each arrowroot and honey
- 1/4 teaspoon salt
Salad
- 1 teaspoon minced garlic
- 2 tablespoon finely diced red onion
- 2 tablespoon dijon-style mustard
- 1/3 cup balsamic vinegar
- 2 tablespoon reduced-sodium soy sauce
- 1 tablespoon plus 1 teaspoon olive oil
- 1 teaspoon each arrowroot and honey
- 1/4 teaspoon salt
- 1/2 cup each finely chopped cucumber
- 1/2 cup celery
- 1/2 cup red onion
- 1/2 cup carrot
- 1/2 cup green beans
- 1/2 cup fresh corn kernels or frozen, thawed, or canned, drained
- 1/2 cup red cabbage
- 4 cup red beets for serving
Preparation
Baking Directions:
1.Dressing: Place all dressing ingredients in blender.
Blend until well mixed; there will still be little pieces of onion.
Pour into small saucepan.
Heat gently, stirring.
Do not boil.
Let cool.
Then chill.
You should have about ¾ cup dressing.
2.In serving bowl combine all chopped and diced vegetables.
Chill.
Just before serving, add ¼ cup dressing to vegetables in bowl.
Toss to combine.
Taste and add more dressing if you like.
Arrange each portion of salad in a beet on serving plate.
