Toss 2 cups of baby spinach with 1 1/2 Tbsp pure olive oil and 1 1/2 Tbsp honey vinaigrette dressing. Place in serving bowl and top with 1 quartered and sliced beet, 1/4 cup butter-toasted pecans, and 1/4 cup crumbled feta cheese.
Parsnip Cranberry Salad
This delicious, sweet and creamy salad goes really well with burgers or other grill favorites. Grate enough parsnips to get 4 cups grated. Sprinkle 2 Tbsp rice vinegar and 1/4 cup of pure cranberry juice over the grated parsnips. Stir and set aside. In a large mixing bowl, mix up 1/2 cup sour cream, 2 Tbsp sugar, and 1/4 tsp salt to make the dressing. Add the parsnip mixture and 3/4 cups dried cranberries to the dressing and toss. Refrigerate overnight before serving.