Day 12

Beet and Apple Salad

Ingredients:

6  medium beets (about 2 pounds) or two 16-ounce cans thin beet strips, rinsed and drained
1/3  cup salad oil
1/3  cup white wine vinegar
2  teaspoons shredded orange peel
1/4  cup orange juice
2  green onions, sliced (1/4 cup)
2  tablespoons snipped fresh mint or 2 teaspoons dried mint, crushed
2  teaspoons honey
4  cup storn romaine lettucesee savings
2  medium tart green apples, coarsely chopped

Directions:

Place fresh whole beets in a large saucepan. Cook, covered, in boiling water for 40 to 50 minutes or until tender; drain. Cool slightly; slip off skins and cut into thin strips.

Meanwhile, for dressing, combine salad oil, white wine vinegar, orange peel, orange juice, green onion, mint, and honey in a screw-top jar. Cover and shake well.

Combine beet strips and half of the dressing in a mixing bowl. Cover and refrigerate the beet mixture and the remaining dressing for 2 to 24 hours.

To serve, combine torn romaine and chopped apple in a mixing bowl. Toss apple mixture with the remaining dressing. Using a slotted spoon, spoon beet mixture over apple mixture in bowl. Makes 8 servings.