Bright Summer Flamenco Salad

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I came up with this salad simply by choosing the prettiest vegetables at the local farmers market – the colors are so pretty! Turn it into a complete vegetarian meal by adding roasted garbanzo beans or cooked white beans. —Crystal Schlueter, Babbitt, Minnesota

Recipe information:

Cooking time: Prep/Total Time: 25 min.
Servings: 8 servings
Ingredients:
3 medium rainbow carrots
4 medium blood oranges
cleaned and segmented
1/2 small red onion
thinly sliced
1/2 medium fresh beetroot
thinly sliced
1/2 medium watermelon radish
thinly sliced
2 radishes
thinly sliced
2 tablespoons chopped pistachios
toasted
2 tablespoons sun-dried tomatoes chopped in oil
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

Cooking:

Using a vegetable peeler, peel the carrots lengthwise into very thin slices; place in a large bowl.
Add oranges, red onion, beets, radishes, pistachios, tomatoes, capers, salt and pepper.
Drizzle with dressing; stir lightly to coat. Put the salad on a dish; Top with vegetable mixture.
Top with cheese.