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     Title: Beet "Feta" Salad
Categories: Salads
     Yield: 6 Servings

     6 c  Kale (140 g); chopped
     1 c  Walnuts (120 g); chopped
   1/2 c  Vegan tofu feta cheese
          - (100 g)
     2 c  Beets (300 g); roasted,
          - chopped
     1 c  Avocado (150 g); diced
   1/2 c  Olive oil (108 g)
     2 tb Balsamic vinegar (30 g)
     1 tb Maple syrup (20 g)
 2 1/2 ts Dijon mustard (12 g)
          Salt & pepper; to taste

 Preparation time: 20 minutes

 This beet feta salad pairs tender roasted beets and tangy vegan feta,
 along with a zippy maple mustard vinaigrette. Delicious and easy!

 Maple Mustard Vinaigrette:

 Combine all of the ingredients in a twist-top jar and give a good
 shake. Serve with salad based on your own preference as to how much
 dressing you want.

 To roast beets, refer to notes.

 In a large mixing bowl, place the kale, walnuts, "feta" cheese, and
 cooled, roasted beets.

 Toss the salad together and either toss with the dressing, or on the
 side. I prefer to serve with dressing on the side since the dressing
 can cause the salad to go soggy if left on for hours.

 Recipe by Jessica Hylton

 Recipe FROM: <https://jessicainthekitchen.com/
 roasted-beet-feta-salad-with-honey-mustard-vinaigrette/>

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