Tossed Greens and Beets with Pistachio Dressing

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

Yield: 6 servings (serving size: 1 cup salad and about 5 beet slices)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 37%
  • Fat: 3.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 2.2g
  • Carbohydrate: 14.8g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 143mg
  • Calcium: 39mg


  • 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


  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.
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