Recipe courtesy of Food Network Kitchen

Mixed Green Salad with Beets and Pistachios

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Toss baby kale and arugula with thinly sliced beets, crunchy pistachios and an orange juice vinaigrette.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6-8
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Special equipment:
a mandoline
  1. Whisk the vinegar, orange juice and mustard in a medium bowl until smooth. Slowly drizzle in the olive oil, whisking constantly, until well combined and thick and season with salt and pepper.
  2. Mix the baby arugula and kale together in a large bowl. Slice the beets very thin using a mandolin and add to the greens with the pistachios. Pour the vinaigrette over top and toss gently to combine.
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