FLAMBOYANT FLAMENCO SUMMER SALAD

Flamboyant Flamenco Summer Salad image

I came up with this salad simply by choosing the best-looking vegetables at a local farmers market-the colors are so beautiful! Turn it into a full vegetarian meal by adding roasted garbanzo beans or cooked white beans as protein. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 14

Previous Next

Ingredients

3 medium rainbow carrots
4 medium blood oranges, peeled and segmented
1/2 small red onion, thinly sliced
1/2 medium fresh beet, thinly sliced
1/2 medium watermelon radish, thinly sliced
2 radishes, thinly sliced
2 tablespoons chopped pistachios, toasted
2 tablespoons chopped oil-packed sun-dried tomatoes
1 tablespoon capers, drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white balsamic vinaigrette
4 cups torn leaf lettuce
1/4 cup shaved Manchego or Parmesan cheese

Steps:

Using a vegetable peeler, shave carrots lengthwise into very thin slices; place in a large bowl. Add oranges, red onion, beet, radishes, pistachios, tomatoes, capers, salt and pepper. Drizzle with vinaigrette; lightly toss to coat. Arrange lettuce on a platter; top with vegetable mixture. Top with cheese.

Nutrition Facts : Calories 103 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 203mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges