Meatless Meal
Watermelon, Beet, and Feta Salad
White Bean and Sun-Dried Tomato Spread with Crostini
Ingredients
- 2 large beets, peeled and cut into wedges
- 5 Tbsp olive oil, divided
- 1 (5-oz) pkg mixed baby greens
- 1 cup cubed watermelon
- ¼ cup thinly sliced red onion
- ½ cup crumbled feta cheese
- 2 Tbsp white wine vinegar
- 2 tsp whole-grain mustard
- 2 tsp honey
- 1 small shallot, minced
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 425°F. Toss together beets and 1 Tbsp oil on a rimmed baking sheet. Bake 20 minutes or until beets are tender. Cool slightly.
- Combine beets, greens, watermelon, onion, and cheese in a bowl. Whisk together vinegar, mustard, honey, shallot, salt, pepper, and ¼ cup oil. Pour desired amount of dressing over salad; toss.
Side Dish Ingredients
- 1 (8-oz) French baguette, cut diagonally into ¼-inch-thick slices (preferably whole wheat)
- 2 Tbsp olive oil, divided
- 1 (15.5-oz) can BPA-free cannellini beans, drained and rinsed
- ¼ cup organic sun-dried tomatoes in oil
- ¼ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 Tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Brush bread with 1 Tbsp oil. Place on a rimmed baking sheet. Bake 3 to 5 minutes or until toasted.
- Meanwhile, pulse 1 Tbsp oil and remaining ingredients in a food processor or blender until smooth. Serve with crostini.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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