MIXED GREEN SALAD WITH BEETS AND PISTACHIOS

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Mixed Green Salad with Beets and Pistachios image

Toss baby kale and arugula with thinly sliced beets, crunchy pistachios and an orange juice vinaigrette.

Provided by Food Network Kitchen

Time 20m

Yield 6-8

Number Of Ingredients 9

3 tablespoons white balsamic vinegar
1 tablespoon orange juice
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
One 5-ounce package baby arugula
One 5-ounce package baby kale
4 small red and/or golden beets, trimmed and peeled
1/2 cup shelled pistachios, roughly chopped

Steps:

  • Whisk the vinegar, orange juice and mustard in a medium bowl until smooth. Slowly drizzle in the olive oil, whisking constantly, until well combined and thick and season with salt and pepper.
  • Mix the baby arugula and kale together in a large bowl. Slice the beets very thin using a mandolin and add to the greens with the pistachios. Pour the vinaigrette over top and toss gently to combine.

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