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Photo: Greg DuPree
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupextra-virgin olive oil3tablespoonsred pepper jelly2tablespoonslemon juice1tablespoonfinely chopped shallot1teaspoonwhole-grain mustard¼teaspoonsalt¼teaspoonground pepper15-ounce package mixed salad greens2smallcarrots, shaved into ribbons with a vegetable peeler1small red beet, peeled and cut into matchsticks¼cuppickled red onion, store-boughtorhomemade (see Tip)¼cupunsalted shelled pistachios, toasted and chopped
Cook Mode(Keep screen awake)
Ingredients
¼cupextra-virgin olive oil
3tablespoonsred pepper jelly
2tablespoonslemon juice
1tablespoonfinely chopped shallot
1teaspoonwhole-grain mustard
¼teaspoonsalt
¼teaspoonground pepper
15-ounce package mixed salad greens
2smallcarrots, shaved into ribbons with a vegetable peeler
1small red beet, peeled and cut into matchsticks
¼cuppickled red onion, store-boughtorhomemade (see Tip)
¼cupunsalted shelled pistachios, toasted and chopped
DirectionsWhisk oil, jelly, lemon juice, shallot, mustard, salt and pepper in a large bowl. Add greens, carrots, beet, onion and pistachios; toss to coat.Tip:To make your own pickled onions: Combine 1/4 cup each red-wine vinegar and water, 1 Tbsp. sugar and 1/4 tsp. salt in a small saucepan. Bring to a simmer. Stir in 1/2 sliced onion and remove from heat. Let cool completely, about 20 minutes, before serving.Originally appeared: EatingWell Magazine, January/February 2022
Directions
Whisk oil, jelly, lemon juice, shallot, mustard, salt and pepper in a large bowl. Add greens, carrots, beet, onion and pistachios; toss to coat.Tip:To make your own pickled onions: Combine 1/4 cup each red-wine vinegar and water, 1 Tbsp. sugar and 1/4 tsp. salt in a small saucepan. Bring to a simmer. Stir in 1/2 sliced onion and remove from heat. Let cool completely, about 20 minutes, before serving.
Whisk oil, jelly, lemon juice, shallot, mustard, salt and pepper in a large bowl. Add greens, carrots, beet, onion and pistachios; toss to coat.
Tip:
To make your own pickled onions: Combine 1/4 cup each red-wine vinegar and water, 1 Tbsp. sugar and 1/4 tsp. salt in a small saucepan. Bring to a simmer. Stir in 1/2 sliced onion and remove from heat. Let cool completely, about 20 minutes, before serving.
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)235Calories18gFat17gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
