Recipe courtesy of Hidden Valley

Harvard Beet Salad

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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


  1. 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.

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