Mixed Green Salad with Beets and Pistachios Recipe

Mixed Green Salad with Beets and Pistachios

• Skill Level: Easy
• Servings: 6-8
• Nutritional Information per Serving (1 of 6 servings):
  • Calories: 267
  • Total Fat: 23 g
  • Saturated Fat: 3 g
  • Carbohydrates: 13 g
  • Dietary Fiber: 4 g
  • Sugar: 7 g
  • Protein: 5 g
  • Cholesterol: 0 mg
  • Sodium: 330 mg
• Total Time: 20 min
• Active Time: 20 min

Whip up this vibrant, crowd-pleasing salad blending tender baby kale and peppery arugula with thinly sliced beets, crunchy pistachios, and a zesty orange vinaigretteready in just 20 minutes for your next fresh meal!

3 tablespoons white balsamic vinegar
1 tablespoon orange juice
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 5-ounce package baby arugula
One 5-ounce package baby kale
4 small red and/or golden beets, peeled and trimmed
1/2 cup shelled pistachios, roughly chopped

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Special equipment needed: a mandoline

1. In a medium bowl, whisk together the white balsamic vinegar, orange juice, and Dijon mustard until smooth. Slowly add the olive oil in a steady stream, whisking continuously until the dressing is emulsified and thickened. Season with kosher salt and freshly ground black pepper to taste.
2. Combine the baby arugula and kale in a large bowl. Using a mandoline, thinly slice the beets and add them to the greens along with the chopped pistachios. Drizzle the vinaigrette over the salad and toss gently to coat evenly.

Copyright 2016 Television Recipe Iseasy, G.P. All rights reserved.