6 cups POLLY-O Fresh Mozzarella Cheese, medium dice
1-1/2 cups yellow beets, roasted, peeled and medium diced
1-1/2 cups red beets, roasted, peeled and medium diced
1 cup golden raisins
1-1/2 cups black walnut, toasted and chopped
6 Tbsp. Italian parsley, finely chopped
6 Tbsp. chives, chopped
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Let's Make It
To make the mustard vinaigrette, whisk together the vinegars, oils, mustard seed, and mustard. Season with salt and pepper and refrigerate until needed.
To make the salad mix, combine the frisee, Italian parsley and watercress. Refrigerate until needed.
For each serving, place a 2-1/2 diameter x 3' high ring mold in the center of a plate and fill with 1 cup of beet salad. Pack mixture down firmly and remove ring mold. Toss 1 oz. of salad mix with 1 oz. of vinaigrette and place on top of each beet mold. Drizzle 1/2 oz. of vinaigrette around edge of each plate and serve.
Yield: 12 Servings.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.