BEETS & JERUSALEM ARTICHOKE SALAD

Serves: 6

Serving size: 1/2 cup

WW points: 1 pts

Ingredients

2 Cups Beets (roasted)

1 Cup Jerusalem artichoke (roasted)

1/2 Cup Edamame (frozen - thawed)

4 Tbsp Italian or sun-dried tomato dressing (fat free)

1/2 Lime (squeezed)
1 Tbsp Ginger (shredded)

2 Tbsp Cilantro (chopped)

Salt and pepper to taste

Instructions

1. In a bowl, mix all the ingredients together.
2. Mix well and serve immediately at room temperature.

Tip

- This is a filling recipe with lots of fiber and pretty colors. 
- You can roast the vegetables on the weekend ahead of time and use them as needed during the weekday.