Carrot and Beet Noodle Salad
- 5 cups mixed greens, such as arugula and baby spinach
- 5 Tbsp. roasted pumpkin seeds (pepitas)
- 3/4 cup Hood® Light Sour Cream
- 1 1/2 tsp. Dijon mustard
- 1 tsp. sugar
- 2 tsp. lemon juice
- 3/4 tsp. minced garlic
- fresh ground black pepper, to taste
Preheat oven to 400˚F. Line two large baking sheets with parchment paper. Arrange the carrots on one sheet, and the beets on the other. Add the olive oil to the carrots and toss to coat carrots. Roast carrots and beets for 10 to 12 minutes or until soft. Remove from oven and allow to cool completely.
To make dressing, add sour cream, mustard, sugar, lemon juice, garlic, and black pepper to a small mixing bowl. Whisk ingredients together until well combined.
To serve, combine the carrots and beets and layer them on top of the mixed greens. Top with dressing and pumpkin seeds.
Per Serving: Calories: 223, Carbohydrate: 22 grams, Fiber: 7 grams, Protein: 7 grams, Fat: 13 grams, Saturated fat: 4 grams, Cholesterol: 12 milligrams, Sodium: 176 milligrams, Calcium: 130 milligrams.