MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Beet "Feta" Salad Categories: Salads Yield: 6 Servings 6 c Kale (140 g); chopped 1 c Walnuts (120 g); chopped 1/2 c Vegan tofu feta cheese - (100 g) 2 c Beets (300 g); roasted, - chopped 1 c Avocado (150 g); diced 1/2 c Olive oil (108 g) 2 tb Balsamic vinegar (30 g) 1 tb Maple syrup (20 g) 2 1/2 ts Dijon mustard (12 g) Salt & pepper; to taste Preparation time: 20 minutes This beet feta salad pairs tender roasted beets and tangy vegan feta, along with a zippy maple mustard vinaigrette. Delicious and easy! Maple Mustard Vinaigrette: Combine all of the ingredients in a twist-top jar and give a good shake. Serve with salad based on your own preference as to how much dressing you want. To roast beets, refer to notes. In a large mixing bowl, place the kale, walnuts, "feta" cheese, and cooled, roasted beets. Toss the salad together and either toss with the dressing, or on the side. I prefer to serve with dressing on the side since the dressing can cause the salad to go soggy if left on for hours. Recipe by Jessica Hylton Recipe FROM: MMMMM