Spinach salad with creamy beet dressing

Ingredients:

• 1/2 cup finely chopped, drained canned beets, or vacuum-packed cooked beets*
• 1 1/2 tsp. Dijon-style mustard
• 1 1/2 tsp. apple cider vinegar
• 4 Tbsp. fat-free, reduced-sodium chicken or vegetable broth, divided
• 1 Tbsp. extra virgin olive oil
• 1 1/2 ounces French green beans
• 3 cups baby spinach
• 2 medium endives, cut crosswise into 1/2-inch slices
• 2 Tbsp. sweet onion, cut in very thin crescents
• 1 small roasted or cooked beet
• Salt and ground black pepper, to taste

*Note: When buying beets in a can or jar, make sure they're not pickled.

Instructions:
For dressing, place beets, mustard, vinegar and two tablespoons of broth in blender and whirl until smooth, stopping to scrape down sides of blender as needed. With the motor running, pour in remaining broth, then oil. Season dressing to taste with salt and pepper. Makes 3/4 cup thick dressing. Dressing can be made ahead and refrigerated tightly covered for 24 hours.

Cook green beans in boiling water for two minutes. Drain and plunge immediately into bowl of cold water. When beans are cool, drain well and set aside.

In mixing bowl, combine spinach and endive, then divide between two salad plates or wide, shallow bowls. Sprinkle onions over greens, then add green beans. Cut beet crosswise into thin slices. Cut each slice into matchsticks and sprinkle over salad. Drizzle three tablespoons of the dressing. Serve immediately.

Makes 2 servings.

Nutrition information per serving: 86 calories, 4 g total fat (< 1 g saturated fat), 11 g carbohydrate, 3 g protein, 4 g dietary fiber, 119 mg sodium