Balsamic Beet and White Bean Salad with Arugula

Name: Balsamic Beet and White Bean Salad with Arugula
Total time: 10 min
Ingredients: 5 tbsp. olive oil; 1 tbsp. balsamic vinegar; Juice from ½ a lemon (about 2 tbsp.); 1 tbsp. Dijon mustard (or stone-ground mustard); 2 tsp. maple syrup (1 - 2 tsp. of honey or sugar would also work); 1/8 tsp. garlic powder; 1/8 tsp. onion powder; ½ tsp. dried thyme leaves; ¼ tsp. salt, or to taste; ¼ tsp. black pepper; 1 24 oz. jar Paisley Farm Balsamic Beets and Onion Salad, drained; 1 15.5 oz can cannellini beans, drained and rinsed (any variety of white bean will work); ½ cup shredded carrots; 1 cup tightly packed arugula leaves; ½ cup chopped walnuts; ½ cup crumbled blue cheese

paisleyfarmfoods.com

Balsamic Beet and White Bean Salad with Arugula, featuring beets, white beans, and a tangy balsamic dressing for a healthy, flavorful dish

View full recipe on paisleyfarmfoods.com

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Ingredients

5 tbsp. olive oil
1 tbsp. balsamic vinegar
Juice from ½ a lemon (about 2 tbsp.)
1 tbsp. Dijon mustard (or stone-ground mustard)
2 tsp. maple syrup (1 - 2 tsp. of honey or sugar would also work)
1/8 tsp. garlic powder
1/8 tsp. onion powder
½ tsp. dried thyme leaves
¼ tsp. salt, or to taste
¼ tsp. black pepper
1 24 oz. jar Paisley Farm Balsamic Beets and Onion Salad, drained
1 15.5 oz can cannellini beans, drained and rinsed (any variety of white bean will work)
½ cup shredded carrots
1 cup tightly packed arugula leaves
½ cup chopped walnuts
½ cup crumbled blue cheese