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A lovely simple salad making great use of my leftover beet juice, thanks for posting!

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**Mandy** July 25, 2008

This is a nice salad and the dressing is light and refreshing. Thanks for posting! Reviewed for Pick-A-Chef.

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mliss29 April 12, 2008

I really enjoyed this recipe - I did not use all the dressing as it made a lot. I also roasted the sesame seeds and used more than the recipe - it was great - I served it with lamb that I had marinaded in spices. thanks for posting

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JoyfulCook February 19, 2008

This is nice. It has a light dressing. I used the infused water (plus salt) that the beets in a can came in. Maybe this would be better with freshly cooked beets using their cooking water (from boiling) but I don't mind canned ones at all, taste-wise. I used freshly squeezed lemon juice, unrefined extra virgin olive oil, za'atar spice mix instead of plain dried thyme which we don't like, sea salt, a mix of baby spinach and a little baby arugula (I could not get fresh looking romaine to shred here, mid winter), plus the rest of the ingredients. I ate it almost immediately as I did not see the wait time in the introduction until after. Made for PAC (Pick A Chef) Spring 2011.

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UmmBinat March 04, 2011
Garlic Lettuce Salad