Instructions:
Step 1 In a small bowl or jar, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until smooth. Set aside.
Step 2 On a large serving plate, layer the mixed greens or arugula as the base.
Step 3 Scatter diced beets evenly over the greens.
Step 4 Add chopped kiwi, green olives, and sliced red onion.
Step 5 Sprinkle crumbled feta cheese over the top.
Step 6 Drizzle with the prepared balsamic dressing just before serving, or serve it on the side.
Step 7 Gently toss if desired, and enjoy immediately.
Storage and Reheating Tips:
This salad is best enjoyed fresh. To store, keep the dressing separate and refrigerate the salad (without dressing) in an airtight container for up to 2 days. Add dressing just before serving. Avoid reheating as it is meant to be served cold.
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