Red Beet and Green Bean Salad

This tasty salad mix and fresh dressing will satisfy any taste bud. Here is a combination that looks good either sitting in a glass bowl, tossed at the kitchen counter top or at the set dinner table.
The addition of lettuce leaves makes the presentation all the more appetizing, healthy and green. It can be served as a single side plate or a complete entrée.



Ingredients:
1 can (15 ounces) shoestring red beets
1 pound fresh green beans, cut into 1" pieces or 2 cans (14.5 ounces) cut green beans
4 small red potatoes, cubed
4 roma tomatoes, seeded and sliced into strips
2 cups matchstick carrots
4 tablespoons bacon bits
2 tablespoons fresh parsley, chopped
1- 3 lettuce leaves, per serving (optional)

Dressing:
1 teaspoon dijon mustard
3 tablespoons balsamic vinegar
3 tablespoons white wine vinegar
3 tablespoons pure olive oil
3 tablespoons canola oil
1/4 teaspoon pepper

Directions:
• Steam fresh beans and potatoes until tender.

• In a glass bowl, layer beets, beans, potatoes, tomatoes, carrots, bacon bits and parsley. Set aside.

• In a small bowl, mix mustard and vinegars, add to mix oils and pepper. Stir and set aside.

• On a plate, arrange lettuce leaves. Set aside.

• Before serving, pour dressing over layered salad and toss. Place salad on prepared lettuce leaves and serve. Yield: 8 servings.