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Tossed Greens and Beets with Pistachio Dressing

Yield 6 servings (serving size: 1 cup salad and about 5 beet slices)
Make the dressing and prep the remaining ingredients ahead of time; store separately in the refrigerator.

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

Nutrition 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

How to Make It

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

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