Beet and Pomegranate Kaleidoscope Salad Recipe

Servings: 6 Servings 1/3 medium purple or white cabbage, thinly sliced (1 cup) 1 medium beet, grated or julienned (1 cup) 1 medium bell pepper or 6 mini bells, cut into thin strips (1 cup) 1 large carrot, grated or julienned (1 cup) Seeds from 1 pomegranate 1/2 lb beef, cut into small, thin strips (I used chuck) Salt and Pepper to taste 1 cup Shoestring Potato Sticks, see note 1/2 cup mayo, or to taste

Ingredients

Slice beef into thin strips. Season with salt and pepper and saute over high heat 

Instructions

until browned and cooked through. Remove from heat and set aside to cool.

Place all of the prepared ingredients into a large salad bowl, keeping the ingredients separate until ready to serve.

Just before serving, stir together all ingredients except the potato sticks then

stir mayo into the salad to taste. Finally, toss in the potato sticks and stir lightly.

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