Dressing

2 tbsp. Dijon mustard	1 tbsp. mayonnaise	3 tbsp. cider vinegar
¼ tsp. salt	1/8 tsp. pepper	½ cup oil

Salad

3 med. beets, washed, trimmed	1 (10 oz.) pkg. mixed salad greens	4 oz. dill havarti cheese, cubed (1 cup)
½ cup walnut halves

1. In large saucepan, bring 1½" of water to a boil over medium heat. Add beets; reduce heat to low. Cover; cook 25 to 35 minutes or until tender.
2. Drain beets; rinse with cold water. Peel beets; cut into ¼" slices.
3. In small bowl, combine mustard, mayonnaise, vinegar, salt and pepper; blend well. With wire whisk, slowly beat in oil until well blended.
4. Just before serving, place mixed greens in large bowl. Reserve 3 tablespoons dressing. Add remaining dressing to greens; toss to coat. Divide greens evenly onto 6 salad plates. Divide sliced beets evenly onto greens. Top salads with evenly with cheese and walnuts. Drizzle reserved dressing over salads.

Ingredient info:
Garnet red is the most common color for beets. However, their color can range from white to deep purple-red. Try the Chioggia or candy cane beet, which has alternating rings of red and white.

Developed in Denmark, Havarti is a semisoft, pale yellow cheese marked with small irregular holes. The mild, buttery flavor of Havarti contrasts well with the sweetness of the beets and sharpness of the mustard in this salad.

Kitchen tip:
To enhance the flavor and texture of the walnuts in this salad, toast them in a 350° oven until they are golden, about 10 minutes. Let the toasted walnuts cool completely before adding them to the salad.

Serving size: 1/6 of recipe
Calories: 350
Calories from fat: 290
Dietary exchanges: 1½ vegetable, ½ high fat meat, 5½ fat