Hi Jeri, Seems like I was the only one who liked your dish. Did you use yogurt or sour cream in your recipe? When I make it for my family, I want it to taste just like yours - Delicious. Judy

I made this one earlier this summer and it was really good! California Beet Salad 1 bunch fresh beets icy cold water 1 red onion, diced fresh basil 4 T balsamic vinegar 3 T extra virgin olive oil 1 T sugar pinch of black pepper Cook fresh beets in salted water for 20 minutes or until tender. Rinse beets in icy cold water, cut ends and remove skins. Dice beets, add onion and chopped fresh basil. Combine vinegar, oil, sugar and pepper, whisk teogether. Toss with beets and onion. Here is one I have been meaning to try. I can't find golden beets here, but I am sure it would be awesome with red beets, too! Roasted Beets with Pine Nuts, Dill and Red Onion 2 lb golden beets 1/2 c water 1 c thinly vertically sliced red onion 2 T pine nuts, toasted 1 T fresh dill 2 T red wine vinegar 2 T extra virgin olive oil 1/2 tsp salt 1/4 tsp fresh ground black pepper 1\. Preheat oven to 450F 2\. Leave root and 1 inch of stem on beets, scrub clean with a brush. Place beets in a 13 x 9 baking dish, add water to dish. Cover and bake 40 minutes or until tender. Drain and rinse with cold water, Cool, then trim off roots and remove skins. Slice each beet into 8 wedges. 3\. Combine beets, onion and remaining ingredients in a bowl, stirring gently. Yield 8 servings. Linda

Funny you ask--that's what's for dinner tonight. I make it like sushipup--lettuce topped with the ground beef/taco seasoning mix, then sliced green onions, sliced black olives, avocado slices, chopped tomatoes and cheese. We just top with salsa and I have sour cream on the side--Harry puts his on top. Serve with the chips--sometimes I crush them or I just leave them whole and eat with it. If I was making it for a group though, I'd make Linda's.

I'm not so crazy about the winter hot house baby salad mixes. No flavor, just pretty. Seems the dressing is the carrier of flavor. Baby arugula at least has some 'meat' to it like some spinach varieties. I do like the idea of fig, proscuitto, parm. And a toasted nut. Not sure the rest of your menu but that would compliment just about anything. I make a ginger/sesame dressing for salad but it does not go well with some main courses following. As an app away from the table an hour before sitting is fine. Like a spring roll... A sit down salad i think should be considerate of the following meal. I've been making a warm salad of escarole, shallot, leek, celeriac, golden beet slivers...and just a bit of fresh lemon. Then anything i have in the crisper and pepitas or toasted pecans. It has been hit since before Thanksgiving. (when i added shredded brussels). Sometimes quick broiled slices of goat cheese. -pressed into some seasoned olive oil panko, seasoned side up...I have a bag of dried dates that i need to use. Might do well softened for a warm dressing with a chopped slice of bacon or procuitto pan seared with a shallot. I always have olives and feta... Boston lettuce is a nice winter salad cup or torn. Come cold February-March i often put Boston on my list. Nice and buttery. It seems to like, and stand up, to a semi-warm dressing. Just my experience years past when i loved and over-did the sesame/ginger dressing...now used often with a nut/sesame chicken crust or Asian dumplings...or a miso seared beef soup/broth. DH is chopping right now for a warm escarole salad and a French green lentil salad to top it...the main meal is a brothy tomato based soup with fridge crisper drawer 'kitchen sink' soup. Freezer finds like corn and roasted tomatoes from the garden.