A Pretty and Colorful Salad

I happened to find some really beautiful beets in the store so I bought them to use in one of our favorite salads. I had this at a restaurant a few years ago and in my usual way, studied it before I tasted it so I could remember how to recreate it at home! This makes a very pretty presentation on the table and you can even used canned beets rather than go through the trouble of boiling and peeling fresh ones. Either way, this is healthy and delicious!

Baby Spinach and Beet Salad with Gorgonzola

1/2 cup toasted pecan pieces

1/2 cup Good Seasons Italian Dressing

1 Tbsp maple syrup

1 Tbsp. Dijon mustard

3 medium sized fresh beets, boiled,cooled, peeled and quartered

or 1 can (15 oz) whole beets, patted dry and quartered

2 Gala Apples, cored and coarsely chopped

1 pkg baby spinach, rinsed and dried

1/4 cup thinly sliced red onion

Crumbled Gorgonzola

Toast the pecans in the oven until toasted fragrant; cool.

Whisk together the Good Seasons dressing, maple syrup and mustard.

Mix the apples, onions and spinach together.

Toss with some of the dressing.

Divide the spinach among 4 plates.

Top each with some of the beets and drizzle with a little more of the dressing.
Sprinkle the top with crumbled Gorgonzola and toasted pecans.

NOTE: Pecans are helpful in guarding against the the effects of LDL (bad) cholesterol. So try to add a few of these into your diet every day!