Page 27 - SCG 11-15.indd

Alexander Valley Salad with Horseradish Dressing: 1⁄2 cup low-fat sour cream
1 1⁄2 tablespoons prepared horseradish cream sauce
2 tablespoons Dijon mustard
(or use 3 tablespoons of 100% natural horseradish mustard) 3 tablespoons white wine vinegar
1 teaspoon honey
2 tablespoons chopped chives
Salt and freshly ground pepper Salad: 4-6 servings
2 medium beets
2 cups diced peeled butternut squash 1 1⁄2 cups broccoli florets
1 medium apple, cored and diced
Whole grain croutons, made from your favorite whole grain bread 1⁄2 cup toasted pumpkin seeds
5 oz. 50% spring mix & 50% baby spinach
Combine the dressing ingredients in food processor until smooth, add water to thin to desired consistency. Add chives, salt and pepper.
Wrap the beets in aluminum foil and roast in preheated 375 degree oven for 45 minutes.
Let the beets rest in foil for 15 minutes, then remove foil and skin, cut into desired shape.
Line oven pan with parchment, keeping separate, toss squash and broccoli in olive oil and salt and pepper. Roast in oven for 20 minutes. Let all vegetables cool to room temp.
Mound lettuce on plates, decorate with beets, squash, broccoli and apples, garnish with croutons and seeds. Pass dressing on side.
11/15 - www.sonomacountygazette.com - 27