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An exotic blend of color and flavor fit for royalty.
1 bag of spring mix or mixed greens
1 (15-oz) can gourmet tiny beets or Gefen Beets, drained
5 and 1/2 ounces marinated mozzarella string cheese, cubed
4 ounces goat cheese, shredded
1/4 cup pine nuts, toasted at 350 degrees Fahrenheit (180 degrees Celsius) for five minutes
3 tablespoons olive oil
1 tablespoon Kedem White Wine Vinegar
1 and 1/2 teaspoons Gefen Honey
1 teaspoon Haddar Dijon Mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1–2 tablespoons fat-free plain Greek yogurt
Place all lettuce, gourmet tiny beets, cubed marinated mozzarella, 1/2 of the toasted pine nuts, and 1/2 of the shredded goat cheese in a large salad bowl.
In a small bowl, whisk olive oil and vinegar. Add in honey, Dijon mustard, salt, and pepper. Whisk in plain Greek yogurt.
Pour dressing over salad, toss, and coat well. Top with reserved pine nuts and remaining goat cheese.
Photography: Lisa Monahan. Food Styling: Chanie Nayman.
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