Carrot and Beet Salad
Recipe by Jane Maynard for This Week for Dinner
SERVINGS
4
PREP TIME
5 Min
COOK TIME
0 Min
FEATURED PRODUCTS
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
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.
Mix all ingredients except salad dressing together. Add dressing just prior to serving and toss to coat.
