Ingredients
3 medium rainbow carrots4 medium blood oranges, peeled and segmented1/2 small red onion, thinly sliced1/2 medium fresh beet, thinly sliced1/2 medium watermelon radish, thinly sliced2 radishes, thinly sliced2 tablespoons chopped pistachios, toasted 2 tablespoons chopped oil-packed sun-dried tomatoes1 tablespoon capers, drained1/4 teaspoon salt1/4 teaspoon pepper1/4 cup white balsamic vinaigrette4 cups torn leaf lettuce1/4 cup shaved Manchego or Parmesan cheese
Preparation
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.
