Mixed Greens Salad with Beets, Feta, and Pistachio Vinaigrette Salad
Author: Chef Alli
Ingredients
12 -14oz.mixed tender greensI used a combination of aquaponic lettuces from Salem FarmsĀ along with baby spinach and baby kale
3-4medium beetscooked until fork tender, peeled and diced
6oz.feta cheese crumbles
Vinaigretterecipe below
1/3cuppistachios
1/4cupwhite wine vinegar
2Tbs.Kansas honeyraw and unfiltered
2Tbs.fresh lemon juice
Zest of 1 lemon
1/2cupgood olive oil
kosher salt and freshly ground pepperto taste
Instructions
For Vinaigrette
Place pistachios into the bowl of a food processor; process until pistachios are a fine texture.Add vinegar, honey, and lemon juice to pistachios. With motor running, add olive oil, processing until dressing is nicely emulsified.
For Salad
Place greens onto a large serving platter; drizzle with vinaigrette then toss gently to dress greens. Top salad with diced beets and Feta. Serve at once.