Photo: Harvard Beet Salad Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review