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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Easter Rainbow Salad
Directions
- 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.
- 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.
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.