Toss the delicate mâche leaves with the lemon-herb dressing just before eating so they don't get soggy.
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- Yields:
- 4 serving(s)
- Total Time:
- 20 mins
- Cal/Serv:
- 285
Ingredients
- 2 tsp.
grated lemon zest plus 3 tablespoons juice
- 1/3 c.
olive oil
Kosher salt and pepper
- 1/4 c.
fresh mint leaves, chopped, divided
- 1/4 c.
fresh dill, chopped, divided
- 8 oz.
cooked small beets, thinly sliced
- 2
small navel oranges, rind removed, sliced into rounds
- 4 c.
mâche, mixed greens, or baby spinach
- 1/3 c.
shelled pistachios, toasted and roughly chopped
Directions
- Step 1Whisk together lemon zest and juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir in half of mint and dill.
- Step 2In a bowl, gently toss beets with 2 tablespoons vinaigrette. Arrange oranges and beets on a platter. Top with mâche, drizzle with remaining vinaigrette, and sprinkle with pistachios and remaining herbs.
PER SERVING: 285 calories, 22.5 g fat (3 g saturated), 4 g protein, 265 mg sodium, 19 g carbohydrate, 5 g fiber
COST PER SERVING: $3.32
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