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Apple, Beet & Avocado Salad
What You Need
• 3 medium beets
• 4 cups mixed salad greens
• 1 onions, sliced into thin rings
• 1 apple – peeled, cored and thinly sliced
• ½ avocado – peeled, pitted and sliced
• ½ cup toasted chopped walnuts
• ¾ cup apple cider
• 2/3 cup cider vinegar
• ½ cup vegetable oil
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tsp prepared mustard
• ¼ tsp celery seed

Preheat oven to 400 degrees. Wash beets, and place in baking dish with ¼ cup water. Cover and bake for 1 hour or until tender. Remove from oven and set aside to cool. Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed. Peel and slice the beets, combine with the vinaigrette and refrigerate at least half and hour. Drain beets, and reserve dressing. Decoratively arrange overlapping layers of beet, onion, apple and avocado on the greens. Drizzle with reserved dressing. Sprinkle on the nuts and serve at once.


  

  
 
 
 
 
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