Baby Beet and Citrus Salad with Lemon Vinaigrette
By Corporate Chef Tom Fraker



Vinaigrette
1 tablespoons Lemon Juice
2 tablespoon Olive oil
Salt & Pepper to taste

Salad
1 package Melissa’s Steamed Baby Beets (sliced)
2 Oranges (peeled and segmented)
1/2 cup Slivered Almonds (lightly toasted)
1/3 cup Fresh Basil (cut into ribbons)

In a bowl, whisk together the vinaigrette ingredients and set aside.

In another bowl toss together the salad ingredients.