Mixed Green Salad with Beets and Pistachios
- Level: Easy
- Yield: 6-8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 267
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 330
- Total: 20 min
- Active: 20 min
Ingredients
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 pepper
One 5-ounce package baby arugula
One 5-ounce package baby kale
4 small red and/or golden beets, trimmed and peeled
1/2 cup shelled pistachios, roughly chopped
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.