Green Bean and Greens Salad with Beet Dressing | Oklahoma State University

Ingredients

• 1/2 cup chopped cooked or canned beets
• 1 1/2 teaspoon Dijon-style mustard
• 1 1/2 teaspoon cider vinegar
• 1/4 cup fat-free, reduced sodium chicken or vegetable broth
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup fresh green beans, trimmed and cut in 1 inch pieces
• 1 medium whole beet, cooked or canned
• 3 cups fresh spinach, washed well and dried, chopped into bite sized pieces if large
• 3 cups Romaine lettuce, cut crosswise into 1/2 inch slices
• 2 tablespoons red onions, cut into thin slices