Flamboyant Flamenco Summer Salad

• 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 dressing; lightly toss to coat. Arrange lettuce on a platter; top with vegetable mixture. Top with cheese.

carrots, oranges, red onion, fresh beet, watermelon radish, radishes, pistachios, tomatoes, capers, salt, pepper, white balsamic vinaigrette, torn leaf lettuce, parmesan cheese

Taken from www.tasteofhome.com/recipes/flamboyant-flamenco-summer-salad/ (may not work)