Red Velvet Salad
Serves: 2 | Serving Size: 2 cups or 1 plate per person
Total Time: 20 min | Prep: 10 min | Cook: 10 min
2 cups of ready-to-serve (cleaned and rinsed) raw spinach
1/2 cup shredded beets
1/4 cup halved cherry tomatoes
2 tablespoons garbanzo beans
1/4 cup whole red olives
1/4 cup roasted red peppers
2 tablespoons red wine vinegar
1/2 tsp olive oil
dash red pepper flakes
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.
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. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
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 in nutritional science 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.