Harvard Beet Salad

Rated 4/5 based on 9 customer reviews
  • Prep: 25 min
  • Cook: 00 min
  • Total: 25 min
  • Servings: 4

Ingredients (9)

  • 1 can (11 ounces) mandarin oranges drained
  • ½ cup sliced red onion cut in 2-inch pieces
  • 1 tablespoon cider vinegar
  • 1 can (15 ounces) whole beets drained, quartered
  • 2 cups shredded, rotisserie chicken
  • 2 tablespoons (each) prepared mustard & honey
  • 4 cups fresh spinach washed, leaves
  • Dry roasted pumpkin seeds

Steps (3)

  • Step 1
    In a small bowl, add the dressing, mustard, honey, and vinegar, and stir until well blended. Chill covered until ready to serve.
  • Step 2
    In a large bowl, toss the beets, oranges, chicken, and onion, and toss until well coated.
  • Step 3
    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.
  • 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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