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Flamboyant Flamenco Summer Salad

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Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

8 servings

Updated: Jul. 18, 2023
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. —Crystal Schlueter, Northglenn, Colorado
Flamboyant Flamenco Summer Salad
Flamboyant Flamenco Summer Salad Recipe photo by Taste of Home
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Ingredients

  • 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

Directions

  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.

Test Kitchen tips
  • This is a versatile salad, so go ahead and substitute your favorite veggies or whatever good stuff your garden is producing.
  • Can't find blood oranges? Use regular oranges or grapefruit.

    • 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.