Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

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

Elizabeth Taliaferro
Recipe by Cooking Light July 2005

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Recipe Summary

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

Ingredient Checklist

Directions

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

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

Nutrition Facts

94 calories; calories from fat 37%; fat 3.9g; saturated fat 0.4g; mono fat 2.1g; poly fat 1.2g; protein 2.2g; carbohydrates 14.8g; fiber 3g; cholesterol 0mg; iron 1.9mg; sodium 143mg; calcium 39mg.
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