Flamboyant Flamingo Summer Salad

Contributed By: Parker


3 medium rainbow carrots
4 medium blood oranges, peeled and segmented
1/2 small red onion, thinly sliced
1/2 medium fresh beet, thinly sliced
1/2 medium watermelon radish, thinly sliced
2 radishes, thinly sliced
2 tablespoons chopped pistachios, toasted
2 tablespoons chopped oil-packed sun-dried tomatoes
1 tablespoon capers, drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white balsamic vinaigrette
4 cups torn leaf lettuce
1/4 cup shaved Manchego or Parmesan cheese


1. Using a vegetable peeler, shave carrots lengthwise into very thin slices; place in a large bowl. Add oranges, red onion, beet, radishes, pistachios, tomatoes, capers, salt and pepper. Drizzle with vinaigrette; lightly toss to coat. Arrange lettuce on a platter; top with vegetable mixture. Top with cheese.

Helpful Hints:

Prize Winning Recipe
I came up with this salad simply by choosing the best-looking vegetables at a local farmers market—the colors are so beautiful! Turn it into a full vegetarian meal by adding roasted garbanzo beans or cooked white beans as protein.
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings.
Nutrition Facts
1 cup: 103 calories, 6g fat (1g saturated fat), 4mg cholesterol, 203mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.

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