Carrot and Beet Salad
Description
Recipe by Jane Maynard for This Week for Dinner
Serves 5
Ingredients
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)
1
can
(14.5 oz.) Libby’s® Sliced Carrots
(drained)
your favorite savory oil and vinegar salad dressing
(as desired)
7
oz
bag of spring mix
Instructions
Mix all ingredients except salad dressing together.
Add dressing just prior to serving and toss to coat.
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