Harvard Beet Salad
- Prep: 10 min
- Cook: 00 min
- Total: 10 min
- Servings: 4
1 can (15 ounces) whole beets, drained and quartered
1 can (11 ounces) mandarin oranges, drained
2 cups shredded rotisserie chicken
4 cups fresh spinach leaves, washed and well-dried
Step 1In a large bowl, combine beets, oranges, and chicken, and toss with dressing until well-coated.
Step 2Divide spinach leaves evenly among 4 salad plates. Top each serving with even amounts of the beet mixture.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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