Mixed Greens with Avocado and Beets in a Champagne Vinaigrette

Mixed green salads offer you the opportunity to try different varieties of lettuce at the same time. This one had baby beet greens, mizuna and oak leaf lettuce. Baby beet greens have purplish-red veins and come from the top of an immature beet. Mizuna or otherwise know as Japanese greens, have a slightly strong flavor, but add a nice compliment to the other subtle flavored greens. Oak leaf lettuce resembles red leaf lettuce with the reddish tops, however they are shorter and have a softer texture. The combination of all three of these greens combined with the earthy flavors of fresh beets, avocado, pecans and the light champagne vinaigrette, makes for a tasty, light lunch or a precursor to a formal dinner. 

 Mixed Greens with Avocado and Beets in a Champagne Vinaigrette
4 c. Mixed Greens
2 tbsp. Pecans, chopped
1 Avocado, sliced
1/2 c. Beets, cooked and sliced
1/4 c. Prepared Champagne Vinaigrette

Directions:
1. Add the lettuce and pecans to a bowl, then add the dressing; toss gently to coat the leaves. 
2. Add the sliced avocado and beets to the top. Serves 2. 

*Nutritional Information per Serving: Calories 384, Carbs 20.4g, Fat 34.3g, Protein 4.5g, Fiber 9.3g

Champagne Vinaigrette
1 Garlic Clove
3 tbsp. Champagne Vinegar
4 tbsp. Canola Oil
1 tsp. Sugar
1/2 tsp. Kosher Salt

Directions:
1. Add all ingredients to a food processor (I used a mini one) and pulse until it has emulsified and formed a smooth consistency. Makes 1/2 cup, store the remainder in the refrigerator for up to 5 days. 

*Nutritional Information per 1 tbsp. Dressing: Calories 68, Carbs 1.8g, Fat 7g, Protein 0g, Fiber 0g

Enjoy!