| Ingredient | ULF # | Portion |
|---|---|---|
| Taylor Spinach | 143231 | 1 oz. |
| Mann Romaine Lettuce Hearts | 133934 | 2 oz. |
| Iceberg Lettuce | 135707 | 2 oz. |
| N/D Wholesale Red Beets | 133677 | 2 oz. |
| N/D Wholesale Gold Beets | 133678 | 2 oz. |
| Cucumber | 128208 | 1 oz. |
| Aegean Feta Cheese | 212127 | 1 oz. |
| Fisher Walnut Halves & Pieces | 430826 | .5 oz. |
| Driscoll Strawberry | 111252 | 1 oz. |
| Sauce Craft Hot Honey Sauce | 463422 | 1.5 oz. |
| Pastorelli Apple Cider Vinegar | 289037 | .5 oz. |
Peel, cut and roast beets in 300 degree oven until tender and lightly brown.
For dressing, combine hot honey sauce and apple cider vinegar and mix well.
Chop iceberg and romaine hearts in equal sizing. Combine with spinach for the base mix and place in serving vessel.
Top with roasted beets, sliced cucumber, feta, walnuts, and strawberry. Drizzle hot honey dressing over top of the salad and serve.
