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Broccoli Beet Salad with Raspberry Vinaigrette
- 2 heads broccoli, cut into bite-size pieces
- 1/2 red onion, cut into slivers
- 1 (15 ounce) can dark red kidney beans, rinsed and drained
- 1 (14.5 ounce) can no-salt-added beets - drained, rinsed, and halved
- 1/3 cup raspberry jam
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1 cup pecans
- 1/4 cup crumbled goat cheese
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 18.4g|
|Saturated Fat 2.7g|
|Total Carbohydrate 29.2g|
|Dietary Fiber 7.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|