ShareTweetSave
Yields1 Serving
 1 bag if romaine lettuce
 1 bag of spinach
 ¾ cup purple onion sliced thin
 2 red beets medium size
 1 pint of blueberries
 1 container or strawberries
 1 cup of sliced thin cooked beets
 1 cup of crumbled goat cheese
 1 cup of Greek plain yogurt
 ¼ cup of Buttermilk
 2 tbsp. Luvafoodie Garlic and Green Salt Free Spice Blend
 Dash of pepper
1

Rinse blueberries and strawberries set aside.

2

Rinse beets put in medium saucepan with two cups of water.

3

Cook beets until tender over medium heat about 20 minutes.

4

Drain water from beets, slice thin and set aside.

5

In a small bowl mix together yogurt, buttermilk and garlic and green herb salt free seasoning.

6

In a large salad bowl, toss spinach and romaine greens with onion.

7

Add to bowl berries, beets and goat cheese.

8

Plate salad on salad plates or in bowls.

9

Top with dressing.

Ingredients

 1 bag if romaine lettuce
 1 bag of spinach
 ¾ cup purple onion sliced thin
 2 red beets medium size
 1 pint of blueberries
 1 container or strawberries
 1 cup of sliced thin cooked beets
 1 cup of crumbled goat cheese
 1 cup of Greek plain yogurt
 ¼ cup of Buttermilk
 2 tbsp. Luvafoodie Garlic and Green Salt Free Spice Blend
 Dash of pepper

Directions

1

Rinse blueberries and strawberries set aside.

2

Rinse beets put in medium saucepan with two cups of water.

3

Cook beets until tender over medium heat about 20 minutes.

4

Drain water from beets, slice thin and set aside.

5

In a small bowl mix together yogurt, buttermilk and garlic and green herb salt free seasoning.

6

In a large salad bowl, toss spinach and romaine greens with onion.

7

Add to bowl berries, beets and goat cheese.

8

Plate salad on salad plates or in bowls.

9

Top with dressing.

Go Red Salad

Leave a Reply

Your email address will not be published. Required fields are marked *