Pink Salad
Bright pink, ultra crispy and chock-full of all this good things, this salad will delight your guests.
Ingredients
Dressing
- ½ small onion
- ¼ cup mayonnaise
- 1 tbsp chili sauce (or ketchup)
- 1 tsp sriracha or other hot sauce
- 2 tsp bottled horseradish
- ½ tsp Worcestershire sauce
- ¼ tsp salt
- pinch paprika
Salad
- 1 cup cooked chickpeas
- ½ small red onion finely chopped
- 1 cup cooked chicken pieces (approx 150 g) or 2 hard-boiled eggs, chopped
- 4 large cooked beets (approx 600 g), diced
- 2 heads Little Gem lettuce or 1 romaine heart, sliced into 1-inch (2.5 cm) pieces
- ½ small head radicchio ripped into large pieces
- ¼ cup chopped dill or parsley, plus (optional) sprigs for garnish
Instructions
Dressing
- Grate onion on microplane grater into small bowl, then whisk in mayonnaise, chili saice, sriracha, horseradish, Worcestershire sauce, salt and paprika. For a more pourable consistency, you can whisk in 1 tbsp hot water. Refrigerate until needed or for up to 1 week.
Salad
- Place salad bowl over large bowl of ice to chill it or place in freezer (or at least the fridge) for 15 minutes before tossing salad.
- When ready to serve, toss chickpeas, onion, chicken, beets, lettuce, radicchio and dill together. Pour on dressing and toss again until salad is well coated and turns pink throughout. Serve immediately, sprinkling extra dill sprigs overtop, if desired.