Red Velvet Salad

fruits and veggiescookingmenu planning
Written By Judy Doherty, MPS, PCII

 Red Velvet SaladServes: 2 | Serving Size: 2 cups or 1 plate per personTotal Time: 20 min | Prep: 10 min | Cook: 10 minIngredients:2 cups of ready-to-serve (cleaned and rinsed) raw spinach1/2 cup shredded beets1/4 cup halved cherry tomatoes2 tablespoons garbanzo beans1/4 cup whole red olives1/4 cup roasted red peppers2 tablespoons red wine vinegar1/2 tsp olive oildash red pepper flakesDirections:Toss all ingredients together in large bowl and serve immediately. Serves 2.

Serves 2. Each 2 cups or 1 plate per person serving: 90 calories, 3g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 211mg sodium, 13g carbohydrate, 4g fiber, 5g sugars, 4g protein.

Download Handouts:Red Velvet SaladBig Salad Idea Handout

Print Friendly and PDF
Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Previous

Texas Inspired Shredded Chicken Salad
Next

Potato Success Tips