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Butterhead Salad With Olives, Spring Peas & Roasted Beets With A Spicy Olive Vinaigrette

Nutrition per serving    (USDA % daily values)
CAL
1081
FAT
324%
CHOL
269%
SOD
146%

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Ingredients for 2 servings

2 small beets, quartered

2 teaspoons olive oil

salt and pepper

1 head of butter lettuce, cut or torn into bite sized pieces

1/2 cup spring peas (or thawed frozen peas)

4 eggs, hard boiled

1/2 cup grape tomatoes, sliced in half

1 small carrot, scraped and finely grated

12 whole black olives, such as Kalamata

1/8 cup cilantro leaves

2 tablespoons balsamic vinegar

3 tablespoons red wine vinegar

1/3 cup extra virgin olive oil

3 garlic cloves, minced

1 tablespoon Sriracha or other hot sauce

2 teaspoons honey

1 teaspoon black pepper

1 teaspoon kosher salt

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