Carrot and Beet Salad


Recipe by Jane Maynard for This Week for Dinner

Serves 5

1⁄2 c crumbled feta cheese or goat cheese (amount to taste)
1⁄2 c shelled pistachios (amount to taste)
1 can (15 oz.) Libby’s® Sliced Beets (drained and cut into bite-sized pieces)
your favorite savory oil and vinegar salad dressing (as desired)
7 oz bag of spring mix

Mix all ingredients except salad dressing together.

Add dressing just prior to serving and toss to coat.