Carrot and Beet Salad


Jane Maynard of This Week for Dinner


Serves 5

1⁄2 c crumbled feta cheese or goat cheese (amount to taste)
1⁄2 c shelled pistachios (amount to taste)
1 can (15 oz. ) Libby’s® Sliced Beets drained and cut into bite-sized pieces
your favorite savory oil and vinegar salad dressing (as desired)
7 oz bag of spring mix

Mix all ingredients except salad dressing together. Add dressing just prior to serving, and toss to coat.