Sweetheart Salad with Raspberry Vinaigrette

If you’re hosting a Valentine’s Day dinner for a sizable group, or just for two, you are going to want to make it romantic from beginning to end. An excellent way to begin your dinner is with my pretty and delicious Sweetheart Salad. It’s a great starter, can be served in large portions as a meal, or accompanying a sandwich or bowl of soup for a romantic lunch.

Not only is it attractive and can’t-stop-eating-it delicious, but it packs quite a nutritious punch. From the leafy green lettuce, to the nutrient-rich walnuts, to the beets loaded with antioxidants, this salad has at all. Cutting the beets into little heart shapes with this darling set makes this salad extra special, and will bring an appreciative smile to the face of your diners.

Sweetheart Salad with Raspberry Vinaigrette

1 head of Romaine lettuce, torn into bite-size pieces
1/2 cup walnuts, toasted and rough chopped
1/2 cup feta cheese
1/2 cup hearts of palm “coins”
1 8-oz. pkg. Melissa’s organic beets, cut into heart shapes 

Raspberry vinaigrette (see below)

Two types of hearts are used in the salad -- hearts of palm, and beets cut into heart shapes. Mix all the ingredients together and toss with your favorite vinaigrette or do as I did and serve it alongside in one of these darling heart-shaped sauce bowls. I held out my beet hearts and sprinkled them on top so that they didn’t get mixed in with the other ingredients. You might consider doing the same. Makes four servings.

Raspberry Vinaigrette Salad Dressing

1/4 cup canola oil

1/4 cup raspberry balsamic vinegar

2 tablespoons grated shallot

1 teaspoon Dijon mustard

1 teaspoon sugar

Pinch of salt

Pinch freshly ground black pepper

Place all ingredients EXCEPT the oil in a small mixing bowl. Whisk together until blended. Continue to whisk as you slowly pour in the oil. Whisk until emulsified.  Drizzle over salad.

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