Harvard Beet Salad

Hidden Valley Serving 4 Dish Type: Salad Cuisine: American Featured Product: Hidden Valley® The Original Ranch® dden Valley
Photo by Jacqueline M.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • ½ cup Hidden Valley® Original Ranch® 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

  • ½ cup sliced red onion, cut in 2-inch pieces

  • Dry roasted pumpkin or sunflower seeds

Directions

In a small bowl, add the 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

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