Beet, Carrot and Apple Salad with Lime Mango Dressing

I took a recipe from Vegetarians in Paradise called Red Baron Salad #1 and adapted it for what I had available.

Serves 2-3 people.
Takes around 20 minutes to put everything together.

Salad Ingredients:

• 6 leaves from romaine heart of lettuce, torn and sans middle veins
• 2 carrots, pealed and shredded with a cheese grater
• 1 package of steamed and pealed baby beets from trader joe's (5-6 small beets), diced
• 1 large sweet apple, cored and diced
• 1/2 cup pistachios

Mango Lime Dressing Ingredients:

• 1 large mango, flesh only. Tip: to get out mango flesh, stand the mango up vertically and cut from top to bottom on either side of the pit. Then scoop out the flesh with a spoon.
• juice from 1 large lime, squeezed (2 tbsp lime juice)
• 1/2 cup water
• 8 pitted dates (to make dressing sweeter, add more as desired)
  
• 1/4 tsp ground cinnamon

To make:

1. Place lettuce on large plates and set to the side.
2. Combine carrots, beets, apples and pistachios into a salad bowl and toss.
   
3. In a blender, combine all dressing ingredients and blend until smooth.
4. Add dressing into the salad bowl and toss ingredients until evenly mixed. (I eyeballed how much dressing I thought I'd like with the salad and did not use all of the dressing.)
   
5. Spoon contents of bowl over lettuce.

Left over salad keeps about three days. Left over dressing keeps about one week

Facts about romaine lettuce