Ingredients
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2 oz.Monarch Raspberry Vinaigrette
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½ oz.Monarch Walnut Halves and Pieces
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1 oz.Fennel Bulbs, shaved
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1 oz.Rykoff Sexton Green Lentils, cooked
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1 oz.Glenview Farms Goat Cheese
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2 oz.Golden Beets, roasted and sliced
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2 oz.Red Beets, roasted and sliced
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4-6 slicesFresh Pear, sliced
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4-6 slicesCross Valley Farms Gala Apple, sliced
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3 oz.Cross Valley Farms Organic Spring Mix
PREPARATION
- Roast beets until tender, cool and slice into thin wedges. Hold refrigerated until needed.
- Cook lentils according to recommended directions. Cool completely before mixing into the salad.
- In a large mixing bowl, combine spring mix, sliced apples, pears, lentils, red beets, golden beets and walnuts.
- Lightly toss the salad with half of the raspberry vinaigrette and place in a bowl or on a plate.
- Top the salad with goat cheese and drizzle the remaining raspberry vinaigrette over the top.