Harvard Beet Salad

Ingredients
  • 1/2 cup Hidden Valley® Original Ranch® Dressing
  • 2 tablespoons each prepared mustard & honey
  • 1 tablespoon cider vinegar
  • 4 cups fresh spinach leaves, washed
  • 1 can (15 ounces) whole beets, drained and quartered
  • 1 can (11 ounces) mandarin oranges, drained
  • 2 cups shredded rotisserie chicken
  • 1/2 cup sliced red onion, cut in 2-inch pieces
  • Dry roasted pumpkin or sunflower seeds
Directions

In a small bowl, add the Hidden Valley® Original Ranch® Dressing, mustard, honey, and vinegar, and stir until well blended. Chill covered until ready to serve.

In a large bowl, toss the beets, oranges, chicken, and onion, and toss until well coated.

Divide the spinach leaves evenly among 4 salad plates. Top each serving with even amounts of the beet mixture and serve garnished with the seeds.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Beet and Celery Salad