Ingredients
- Dressing:
- ½ cup finely chopped canned beets
- 1½ tsp. Dijon mustard
- 1½ tsp. apple cider vinegar
- 4 Tbsp. low-sodium vegetable broth
- 1 Tbsp. olive oil
- Salad:
- ⅓ cup green beans
- 3 cups baby spinach
- 2 endives, thinly sliced
- 2 Tbsp. sweet onion, thinly sliced
- 1 small canned beet, sliced
Tip: Screenshot this list for easy reference while shopping
Instructions
- Combine all dressing ingredients in a food processor or blender and process until smooth.
- Bring a small pan of water to a boil. Add green beans and cook until just tender (2 minutes). Drain and run under cold water immediately to stop cooking process.
- Toss salad ingredients together and serve with dressing on the side.