Carrot and Beet Salad
Recipe by Jane Maynard for This Week for Dinner
Serves
4
Prep Time
5 min
Made with
Ingredients
10 ounces spring mix salad greens
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1 can (15 oz.) Libby's Sliced Beets, drained
1/2 cup shelled pistachios
1/2 cup crumbled feta cheese
1/2 cup red wine vinaigrette
Instructions
Mix all ingredients except salad dressing together. Add dressing just prior to serving and toss to coat.