Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Mixed Green Salad with Beets and Pistachios
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6-8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 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
Toss baby kale and arugula with thinly sliced beets, crunchy pistachios and an orange juice vinaigrette.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6-8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 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
Ingredients
Directions
Special equipment:
a mandoline- 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.
- 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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