Contributed by adapted from www.farmfreshtoyou.com

Ingredients

3 Tbs Red wine vinegar
1 Tbs minced fresh Dill
3 medium Beets, steamed, peeled, and julienned
1 small Lemon
¼ C non-fat plain Yogurt
2 Apples, cut into 1/8-inch slices
¼ C Mayonnaise
1 head Romaine or Leaf lettuce
1 small clove Garlic, minced
¼ C toasted Walnuts, chopped
Salt and pepper

Instructions

Drizzle vinegar over cooked beets; refrigerate overnight. Mix yogurt, mayonnaise, garlic, and dill in a small bowl. Season to taste with salt and pepper; set aside. Squeeze lemon juice over apple slices. Place greens on platter. Arrange apple slices and julienned beets over the greens; top with toasted walnuts. Drizzle salad with dressing and serve. Serves 4.

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