Beet and Orange Salad with Raspberry Vinaigrette (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 3/4 cup ready made raspberry vinaigrette, divided 2 large navel oranges, peeled and sectioned 2 roasted beets, cooled and julienne cut 4 tablespoons pine nuts – toasted 4 cups chopped romaine lettuce

Instructions

Combine endive and 1/4 cup vinaigrette; toss to coat. Place 1 cup romaine lettuce on each 4 salad plates. Divide orange sections and beets evenly among salads. Drizzle remaining 1/2 cup vinaigrette evenly over salads. Sprinkle evenly with pine nuts. Serve immediately. Serves 4.

Serving Size

Makes 4 servings

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