Organic Speedchef: It CAN’T Be Good For You Salad

This healthy but hearty cranberry, beet, and walnut salad has been a hit
with every guest
who’s eaten it. Even my meat-loving Texan relatives clean their plates when
I pile them high
with sweet but tangy vegetables in this divine dish. It’s filling enough to
serve as a main
course with a crusty loaf of french bread and olive oil for dipping. Avocados are a great source of vitamins E and B. Walnuts provide essential fatty acids, potassium, magnesium, phosphorus, iron, calcium, zinc, copper, vitamin B9, B6, and E. Beets contain iron, folic acid, and potassium and this recipe retains more nutrients because the beets are eaten raw.

Ingredients:
1 fresh beet, raw and shredded

6 cups baby or mixed greens lettuce

1/2 avocado, ripe and cubed (a ripe avo should be firm but yield to
pressure)

1/2 cup dried cranberries

¼ cup fresh basil, chopped

For the Dressing:

1/5 cup good, aged balsamic vinegar

1/3 cup good fruity olive oil

1 tablespoons sugar

½ teaspoon salt

* optional – ¼ teaspoon red chili pepper flakes, for a spicy kick

For the Candied Walnuts

1/2 cup walnuts

1 tablespoon olive oil

1 tablespoons sugar

First, candy the walnuts:

Heat 1 tbl. oil in a skillet over medium heat. When warm, add the walnuts.
Once they have
begun to brown, toss in 1 tablespoon of sugar. Brown but do not burn; 5
minutes. Take off
heat.

Then, prep the ingredients:
Shred the beet, cube the avocado, chop the basil.

The Dressing:

Mix the remaining 1 tablespoon of sugar with the vinegar, and then add the
olive oil.

Put the walnuts, beet, avocado, basil, and cranberries in a large bowl with
the greens.
Gradually add half the dressing. GENTLY toss.

If you prefer heavier dressing, add more until the strength suits your
taste. Serve the rest on
the side.