2 beets, cut in ½ inch pieces
8 pieces thin asparagus
3 tablespoons olive oil
½ cup hearts of palm, sliced
1 cup honey glazed pecans
6 cups Mesclun lettuce
Line a large baking sheet with foil. Toss beets with 2 tablespoons of olive oil. Roast in a 425 degree oven for 30 minutes or until cooked through and soft. Cool. On another sheet toss the asparagus with 1 tablespoon of the olive oil. Roast for 5 – 7 minutes until crisp but cooked through. Cool. Mix remaining ingredients together and toss with as much dressing as needed.
Dressing:
¼ cup sugar
1/3 cup balsamic vinegar
1 teaspoon salt
1 clove garlic, chopped
¾ cup oil
Mix dressing ingredients together and shake. Toss salad with as much dressing as needed. Reserve extra for future use.
Tags: kosher for passover recipes, Passover Recipes, recipes for passover, Salads
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
