Harvard Beet Salad

2016-08-01
    Average Member Rating

    forkforkforkforkfork (0 / 5)

    0 5 0
    Rate this recipe

    fork fork fork fork fork

    0 People rated this recipe

    Related Recipes:
    • Veal, Pork and Porcini Bolognese Sauce

    • Serrano Ham-Wrapped Figs

    • Tortilla with Chorizo

    • San Fran-Caesar with Sour Dough Croutons

    • Sgroppino

    Ingredients

    • 1/2 cup Hidden Valley(R) Original Ranch(R) Dressing
    • 2 tablespoons each prepared mustard & honey
    • 1 tablespoon cider vinegar
    • 4 cups fresh spinach leaves, washed
    • 1 can (15 ounces) whole beets, drained and quartered
    • 1 can (11 ounces) mandarin oranges, drained
    • 2 cups shredded rotisserie chicken
    • 1/2 cup sliced red onion, cut in 2-inch pieces
    • Dry roasted pumpkin or sunflower seeds

    Method

    Step 1

    In a small bowl, add the Hidden Valley® Original Ranch® Dressing, mustard, honey, and vinegar, and stir until well blended. Chill covered until ready to serve. In a large bowl, toss the beets, oranges, chicken, and onion, and toss until well coated. Divide the spinach leaves evenly among 4 salad plates. Top each serving with even amounts of the beet mixture and serve garnished with the seeds.

    Leave a Reply

    Your email address will not be published. Required fields are marked *