Tossed Greens and Beets with Pistachio Dressing

recipe
Make the dressing and prep the remaining ingredients ahead of time; store separately in the refrigerator.
1

Would not make again

Yield:

6 servings (serving size: 1 cup salad and about 5 beet slices)

Recipe from

Cooking Light

Nutritional Information

Calories 94
Caloriesfromfat 37 %
Fat 3.9 g
Satfat 0.4 g
Monofat 2.1 g
Polyfat 1.2 g
Protein 2.2 g
Carbohydrate 14.8 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 143 mg
Calcium 39 mg

Ingredients

1/4 cup fresh lime juice
2 tablespoons pistachios
3 tablespoons water
1 tablespoon canola oil
2 tablespoons honey
1/2 teaspoon crushed red pepper
Dash of salt
8 cups torn curly leaf lettuce
1/2 cup vertically sliced red onion
1 (15-ounce) can sliced beets, drained and chilled

Preparation

Combine the first 7 ingredients in a blender; process until finely chopped. Spoon into a small bowl; chill.

Combine lettuce, onion, and pistachio mixture in a large bowl; toss. Divide salad evenly among 6 plates, and top with beets.

Note:

Elizabeth Taliaferro,

July 2005
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