Easter Rainbow Salad

Vibrant beets, radishes, and strawberries give this fresh and healthy salad its beautiful striped appearance. Top with a slightly sweet vinaigrette and crunchy, salty pistachios for a starter that tastes as incredible as it looks.

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5.0 by 3 people

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Makes: 8 cups
  • Total Time: 30 mins

Easter Rainbow Salad

Directions

  1. For vinaigrette: In a small bowl whisk together vinegar, honey, lemon juice, and 1/2 tsp. salt. Gradually whisk in olive oil. Stir in pistachios, green onions, and dill; set aside.
  2. For salad: Arrange lettuce leaves on a large platter. Top with rows of roasted beets, strawberries, and radishes. Sprinkle with cheese and additional pistachios. Serve with dressing on the side.

From the Test Kitchen

*To roast beets:

Preheat oven to 375 degrees F. Place beets on a piece of heavy foil. Bring up sides of foil around beets; fold ends to enclose. Place on a baking sheet. Bake for 1 hour or until tender. Cool. Slip off skins.

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Nutrition Facts (Easter Rainbow Salad)

  • Per serving:
  • 262 kcal ,
  • 21 g fat
  • (4 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 14 g monounsaturated fat ),
  • 6 mg chol. ,
  • 229 mg sodium ,
  • 18 g carb. ,
  • 3 g fiber ,
  • 14 g sugar ,
  • 3 g pro.

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