Vegetarian
Watermelon-Beet Salad
Peach-Thyme Crostini
Ingredients
- 6 Tbsp olive oil
- 3 Tbsp vegan white wine vinegar
- 1 Tbsp organic Dijon mustard
- 2 tsp agave nectar
- 3 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- 2 (8.8-oz) pkg peeled, cooked beets, cut into wedges
- 2 (5-oz) pkg spring mix
- 1 (10-oz) container fresh watermelon chunks
- ½ cup thinly sliced red onion
- 1 (6-oz) pkg crumbled feta cheese
Instructions
- Whisk together oil, vinegar, mustard, agave, garlic, salt, and pepper in a large bowl. Add remaining ingredients; toss.
Side Dish Ingredients
- 3 Tbsp agave nectar
- 3 peaches, sliced
- 1 (13.5-oz) loaf whole wheat French bread, sliced
- 6 oz cream cheese
- 1½ tsp dried thyme
Side Dish Instructions
- Spread cream cheese on toasted bread; top with peaches. Drizzle with agave and sprinkle with thyme.
- Preheat broiler. Arrange bread slices on a large baking sheet. Broil 2 minutes per side or until toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
284
|
313
|
597
|
| Fat (g) | 21 | 11 | 32 |
| Sat. Fat (g) | 8 | 6 | 14 |
| Protein (g) | 8 | 8 | 16 |
| Carb (g) | 20 | 48 | 68 |
| Fiber (g) | 3 | 4 | 7 |
| T. Sugs (g) | 12 | 14 | 26 |
| A. Sugs (g) | 2 | 7 | 9 |
