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  1. Tuesday, March 26

    Libby’s Giveaway Winner

    Time to announce the Libby’s giveaway winner, who will be receiving an assortment of Libby’s goodies and a Le Creuset Ink Grill Pan.

    Kelly D, who said, “I love new veggie recipes. Thanks!”

    Congratulations, Kelly! Thank you, Libby’s!


  2. Tuesday, March 19

    Ginger Candied Vegetables {and a giveaway from Libby’s with another chance at some Le Creuset!}

    This giveaway is now closed, but there is other good stuff in this post, so keep reading…the glaze on these veggies is yum!

    Today’s post is chockfull of great stuff. A recipe, helpful resources AND a giveaway. Are you ready? Let’s go!

    I cannot believe that Passover and Easter are NEXT WEEK. Where does the time go? I blame the Daylight Savings Fairy.

    Libby’s® Fruits & Vegetables recently contacted me about creating a side dish recipe for Easter and/or Passover that uses carrots, peas and corn. I thought and thought and decided candied vegetables would taste pretty darn good, especially with a little ginger thrown into the mix. So Little Chef Anna and I hit the kitchen and started creating. She looked into the big container of brown sugar and exclaimed in disbelief, “Brown sugar and salt and pepper?!?!” I assured her it would be delicious. Once she took a bite, she agreed!

    The glaze for these veggies would be delicious on a host of vegetables, not just carrots, peas and corn, although carrots lend themselves very  nicely to this treatment. Feel free to experiment with your veggies! I like the salty sweet flavor and the ginger adds a nice layer of flavor. This side dish would be a nice complement to all kinds of Easter feasts!

    Libby’s, the company sponsoring today’s giveaway, has two new fabulous resources for you that help make the meal planning process easier and more inspiring. We wanted to share them with you today!

    • Libby’s Digital Recipe Box: The Digital Recipe Box application just launched on Facebook. It houses more than 100 recipes and allows users to share, like and print recipes to their heart’s content. The app also allows you to plan meals by dish, ingredient or type of gathering. You will also find the recipes featured on the…wait for it…
    • Libby’s Pinterest Page: The Pinterest page is also brand-spakin’ new, featuring recipes, family activity ideas, nutrition tips and more!

    Now, the moment we’ve all been waiting for! Giveaway time! And we have MORE Le Creuset to share with you!

    One lucky, randomly-selected winner will receive a variety of Libby’s® Fruits & Vegetables product as well as a Le Creuset 10.5″ Oblong Grill Pan in Ink. Oh how I LOVE Le Creuset’s Ink.

     

    Here’s how to enter!

    Be sure to leave separate comments for each additional entry. All comments must be posted by Midnight PT on Monday, March 25. (Prize must be shipped to a U.S. address.)

     

     

    Good luck with the giveaway! Big thank to Libby’s! And, without further ado, today’s recipe!

    Ginger Candied Vegetables {and a giveaway from Libby's with another chance at some Le Creuset!}
     
    From Jane Maynard, This Week for Dinner
    Author:
    Ingredients
    • 4 tablespoons butter
    • ¼ cup brown sugar
    • ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 2 15-ounce cans Libby’s Gourmet Baby Carrots, drained
    • 1 15-ounce can Libby’s whole corn, drained
    • 1 15-ounce can Libby’s all-natural peas, drained
    • (This glaze would be good on other types of veggies, too. Shoot for 3-4 pounds total of vegetables if you mix things up. Blanched or steamed vegetables would work very well.)
    Instructions
    1. Melt butter in a large pot over medium heat. Once butter is melted, add brown sugar, ginger, salt and pepper. Stir and cook for a few minutes, until sugar crystals are mostly dissolved (about 3 or 4 minutes total). Add veggies, stir and cook until vegetables are heated through. Serve immediately. Makes about 10-15 servings.

     

    This post was sponsored by Libby’s – payment was received for services rendered.


  3. Wednesday, November 28

    Libby’s Giveaway Winner

    Time to announce the lucky, randomly-selected winner for the Libby’s giveaway! Drumroll, please…dudududududu…

    Brandon, who said, “If it tastes as good as it looks, we are all in for a treat!”

    Congratulations, Brandon! I think we’ve made blog history…one of my very few and far between male commenters won a giveaway!

    Big thanks to Libby’s for a wonderful giveaway!


  4. Wednesday, March 30

    PB&P Sandwiches (aka Pear Brie and Prosciutto Grilled Cheese) + A Tasty Giveaway!

    Forget PB&J. Or PB&H. Today I give you PB&P! And it has nothing to do with peanut butter. But it is a sandwich. And it has everything to do with savory pear sauce, brie and prosciutto. That’s right, pear brie prosciutto grilled cheese sandwiches…PB&P! And this sandwich is scrumptious.

    PB&P Sandwiches, aka Pear Brie Prosciutto Grilled Cheese Sandwiches from @janemaynard

    It’s springtime, so fruit is in the air. (Along with love, but that’s another blog post for another blog, really.) Libby’s hired me to develop a recipe using one of their canned fruits to celebrate the spring season. I immediately thought of canned pears (one of my favorite foods growing up!) and wanted to try out a fun savory twist. Enter the PB&P.

    PB&P Sandwiches, aka Pear Brie Prosciutto Grilled Cheese Sandwiches from @janemaynard

    I love brie in a melted state. And I love the combination of salty prosciutto with sweet fruit. And I love bread. So, basically, today’s sandwich is the love of my life. The sandwich itself is quite simple – bread, sliced brie and prosciutto with a smattering of savory pear sauce. The layers of flavor are delicious, and the texture is perfect. Oh, and by the way, the savory pear sauce is so good and beyond easy to make. And, even though this is a great sandwich for springtime, by using canned pears it not only simplifies the recipe, but you can make this any time of year!

    PB&P Sandwiches, aka Pear Brie Prosciutto Grilled Cheese Sandwiches from @janemaynardPB&P Sandwiches, aka Pear Brie Prosciutto Grilled Cheese Sandwiches from @janemaynard

    Before we get to the recipe, Libby’s has a giveaway for you today! One lucky winner will receive this super cute Crate & Barrel Six Bottle Spice Box along with an assortment of Libby’s Fruit, so you can get creative in the kitchen, too! Simply leave a comment on this post to enter! Comments must be posted by midnight PT on Wednesday, April 6, 2016 and prize must be shipped within the U.S.

    Savory Pear Sauce for PB&P Sandwiches, aka Pear Brie Prosciutto Grilled Cheese Sandwiches from @janemaynard - Libby's Spring Giveaway

    Good luck to all on the giveaway…and now for the recipes! Enjoy!

    PB&P Sandwiches (aka Pear Brie Prosciutto Grilled Cheese)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Serves: 1
    Ingredients
    • 2 slices good quality bread
    • 1 thin slice prosciutto
    • About 4 thin slices brie
    • 1-2 tablespoons savory pear sauce (see recipe below)
    • Butter
    Instructions
    1. Heat a frying pan over medium heat about 5 minutes.
    2. While pan is heating up, spread pear sauce on 1 slice of bread.
    3. On the second slice of bread, place the brie slices evenly to cover then top with prosciutto.
    4. Put the sandwich together, then butter the top.
    5. Place sandwich butter side down in the pan, then butter the other side (that is now facing up).
    6. Cook sandwich over medium heat until both sides are golden brown.

     
    Savory Pear Sauce
     
    Prep time
    Cook time
    Total time
     
    Author:
    Serves: 1 cup
    Ingredients
    • 1 15-ounce can Libby's pear halves, drained but reserving 2 tablespoons of the juice
    • 1 tablespoon thinly sliced onions (about ⅛ of a small onion)
    • 1 teaspoon olive oil
    • ⅛ teaspoon salt
    • ⅛ teaspoon ground ginger
    • Couple shakes of ground pepper
    Instructions
    1. Heat olive oil in a small saucepan over medium heat. Once hot, add onions and cook until soft and translucent, about 5 minutes.
    2. Add 2 tablespoons of the pear juice to the pan, then the drained pears. Break the pears up with a spatula a bit. Add salt, ginger and pepper and stir well.
    3. Bring to a boil over medium-high heat, then reduce heat to about medium-low, making sure to maintain a simmer. Simmer for about 15 minutes, stirring occasionally and smashing up the pears each time you stir. The final consistency should be saucy with lumps.

    This post was sponsored by Libby’s – I received compensation in exchange for work performed. Price per serving for the PB&P sandwich is approximately $2.00.


  5. Thursday, August 27

    Easy Peasy 3-Bean Salad for One!

    The giveaway in this post is now closed. But there’s a recipe, so keep reading!

    When it comes to my kids’ lunches, I try to do a decent job of feeding them a balanced meal. There’s not much sugar, always a protein of some kind, and definitely fresh fruit. The one area where I am lacking, however, is vegetables. Once in a while I throw in sliced cucumbers or carrot sticks, but more often than not I miss vegetables entirely.

    quick and easy 3-bean salad recipe for one from @janemaynardLibby’s® recently contacted me about developing a quick and easy single serving recipe using Libby’s 4 oz. Vegetable Cups. To help with developing the recipe, Libby’s mailed our family a box of the vegetable cups to try out and experiment with. My daughter Anna, who loves trying food and cooking with me, was genuinely excited about the cups.

    Libby's Vegetable Cups

    Anna: “Mom, what are these?”

    Me: “Those are the veggie cups I am going to use for a recipe.”

    Anna: “Ooooo! Can I have some green beans? Please?!”

    Um, yes, she actually said that. And she actually liked the green beans! She liked the carrots, too, and she looooooved the corn. Anna is 100% supportive of me packing the Vegetable Cups in her lunches.

    quick and easy 3-bean salad recipe for one from @janemaynard

    For the recipe I developed I decided to go with a super quick and easy 3-bean salad for one! This makes for a “fancy” after-school snack or even a quick side dish with dinner when life gets busy. And this recipe utilizes one of my favorite magical ingredients: Italian Dressing. Italian dressing has a way of making pretty much any recipe easier, including salads of all kinds.

    quick and easy 3-bean salad recipe for one from @janemaynardIn addition to today’s recipe, we also have a giveaway! Not only will the winner receive an assortment of Libby’s Vegetable Cups, but they will also be gifted with this ridiculously cute Amanda’s Kids’ Lunch Playset from Food52.com. I wish I could enter the giveaway, all three of my kids would love this playset! (Maybe I’ll just have to go buy it!)

    amanda's kids' lunch playsetTo enter the giveaway, please do the following (comments must be posted by Midnight PT 9/3/15):

    The randomly-selected winner of this giveaway was comment #22 Kelly, who said, “What a great idea! My Mom used to make 3-bean salad, but I never thought about sending it in the kids’ lunches. Thanks for the recipe!”

    quick and easy 3-bean salad recipe for one from @janemaynard

    And now for the recipe! It seriously took me less than 5 minutes to toss this salad together. It doesn’t get easier than that. Enjoy!

    3-Bean Salad for One
     
    Prep time
    Total time
     
    Author:
    Serves: 1
    Ingredients
    • 1 Libby's 4-oz. Green Bean Vegetable Cup
    • 1 tablespoon garbanzo beans
    • 1 tablespoon kidney beans
    • 1 teaspoon chopped red onion
    • 2 teaspoons Italian dressing
    Instructions
    1. Mix all the ingredients together in a small bowl. Voila! You're done!
    Notes
    Cost: Appx. $0.60/serving

    This post was sponsored by Libby’s – payment was received for services rendered.


  6. Monday, December 22

    Gram’s 4-Bean Salad

    Big thanks to Libby’s for sponsoring today’s post.

    gram's 4-bean salad from @janemaynard

    I’m starting to sound like a broken record this month, but I really love how the food around the holidays reminds me of loved ones and years past. It’s definitely the time of year that I turn to beloved family recipes the most.

    gram's 4-bean salad from @janemaynard

    Nate’s Gram Maynard didn’t cook much, but she had a few signature recipes that were pretty much perfect. Like potato salad – it was simple, reliable and perfectly flavored. And her homemade hot fudge was to die for. Another one of her recipes that we loved was her marinated 4-bean salad. It appeared at every family gathering and, even though Gram is no longer with us, the bean salad is always still on the table when we all get together. Just seeing that bowl of beans instantly reminds me of Gram.

    gram's 4-bean salad from @janemaynard

    Thankfully we have the recipe and can recreate the magic whenever we want. I love this 4-bean salad because it is beyond easy to throw together, has just the right amount of sweetness and goes with pretty much anything. Plus, for our family, every bite reminds us of Gram, which is especially welcome around the holidays.

    gram's 4-bean salad from @janemaynardgram's 4-bean salad from @janemaynard

    Gram's Marinated 4-Bean Salad
     
    Author:
    Ingredients
    • 1¼ cups canned wax beans
    • 1¼ cup canned green beans
    • 1 cup canned kidney beans
    • ¾ cup canned chickpeas
    • 1 medium onion, thinly sliced into rings
    • ½ cup chopped green pepper
    • ⅔ cup vinegar
    • ½ cup canola oil
    • ¼ cup sugar
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    Instructions
    1. Drain al lof the canned beans
    2. In a large bowl combine the wax beans, green beans, kidney beans, chickpeas, onions and green peppers together.
    3. In a smaller bowl, whisk together the vinegar, oil, sugar, salt and pepper. Pour over the bean mixture.
    4. Stir, cover and refrigerate for at least 6 hours.
    5. Drain before serving.

     


  7. Tuesday, November 18

    Southwestern Corn Succotash Flatbreads {+ a Giveaway!}

    The giveaway in this post is now closed, but keep reading for the succotash recipe!

    This post is sponsored by Libby’s. All opinions are 100% my own, this recipe is delicious and there’s a sweet giveaway, so lots of goodness to be had!

    southwestern corn succotash flatbreads by @janemaynard #spon

    I grew up on frozen corn. In fact, I don’t remember ever seeing canned corn in the house. I didn’t actually try canned corn until I was married, believe it or not, and I actually love it! Unlike frozen corn, I like how canned corn retains more of a crunch and has a nice sweet flavor. It’s one of my pantry staples for several recipes in my repertoire.

    southwestern corn succotash flatbreads by @janemaynard #spon

    I have a new use for canned corn that I am especially loving: succotash! I was thinking about potential appetizers for Thanksgiving because I stink at Thanksgiving appetizers. I get so caught up in prepping the main meal that I forget to serve food earlier in the day. This recipe for corn succotash flatbreads is a perfect pre-Thanksgiving snack and I promise it’s easy to prepare.

    southwestern corn succotash flatbreads by @janemaynard #spon

    I gave this particular succotash recipe a bit of a southwestern twist, replacing lima beans with black beans, adding tomatoes and bell peppers, as well as adding a bit of cumin and fresh cilantro. The corn is perfect for Thanksgiving but the cumin and cilantro offer a different flavor than any of the classic Thanksgiving foods you’ll be scarfing down later in the day. Just make sure you don’t fill up on succotash flatbreads – save room for turkey!

    southwestern corn succotash flatbreads by @janemaynard #sponsouthwestern corn succotash flatbreads by @janemaynard #sponIn addition to today’s recipe, Libby’s is offering up a great giveaway! One lucky, randomly-selected commenter will win a KitchenAid® 6-Quart Slow Cooker With Glass Lid plus an assortment of Libby’s products. I used Libby’s corn and black beans in today’s recipe and LOVE that they have organic canned goods! To enter the giveaway, please leave a comment on this post! Prize must be shipped to a U.S. address and comments need to be posted by Midnight PT on 11/26/14.

    kitchenaid slow cooker giveaway from libby's #sponlibby's organic canned veggies #sponOne last thing, Libby’s is hosting its Cansgiving sweepstakes through November 19. Participants must post a photo of what they are thankful for on Twitter, Instagram or Libby’s Table Facebook page using the hashtag #Cansgiving for the chance to win a $350 grocery gift card toward their Thanksgiving meals. You can view the full rules at www.getbacktothetable.com/cansgiving.

    Get commenting to enter the giveaway and here is the recipe!

    Southwestern Corn Succotash Flatbreads
     
    Prep time
    Cook time
    Total time
     
    An easy and delicious appetizer with a southwestern twist!
    Author:
    Serves: 3 cups
    Ingredients
    • ⅓ cup chopped red onion (about ¼ of an onion)
    • 1-2 tablespoons olive oil
    • ½ of a red bell pepper, chopped
    • 2 cloves fresh garlic
    • 1 can corn
    • ½ can black beans
    • 1 cup quartered grape tomatoes
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ teaspoon ground cumin
    • 1-2 tablespoons chopped fresh cilantro
    • Fresh shredded parmesan cheese (optional)
    • Chopped avocado (optional)
    • Flatbread crackers
    Instructions
    1. Heat olive oil in a large saute pan over medium heat. Add onions and bell pepper and cook for about 5 minutes.
    2. Add garlic, which has been pushed through a garlic press, stir, then add corn and black beans and heat for a few minutes.
    3. Turn the heat up to medium-high, stir and cook for 1 minute to reduce some of the liquid.
    4. Reduce heat to medium again then add the tomatoes, salt, pepper and cumin. Stir and heat for about 2 minutes.
    5. Remove from heat and stir in cilantro.
    6. Serve succotash on flatbread crackers, topping with fresh parmesan cheese or avocado if desired.
    7. You can serve right away or store in fridge and serve cold.

     Comment #15 Jen Schulte was the winner of this giveaway. Congrats, Jen!


  8. Sunday, July 21

    Week 339 Menu + Giveaway Winner

    We miss Chuck’s Donuts. When we first moved to our new house, we tried a donut shop nearby that looked promising. Sadly, it was not good at all. There’s another donut shop even closer to our house simply called “DONUTS.” We gave them a try this weekend and they were delicious! Maybe not quite Chuck’s, but close. It will certainly do! Because, you know, living near a good donut shop is of the utmost importance.

    new donut shop web

    I fly to the east coast with the kids tomorrow! I then turn right around and fly to Chicago on Tuesday to go throw our party SocialLuxe Lounge. It’s going to be quite a week, so please send lots of happy travel vibes my way!

    As a result of all this traveling, I have no menu this week. But just because I won’t be in the kitchen doesn’t mean you won’t be! Please post your menu for the week, especially since I am providing zero inspiration!

    Also, I need to announce the winner of the Libby’s giveaway! The randomly-selected winner is…drumroll…

    Stephanie P, who said “That galette looks gorgeous, as do the trays, thanks for the giveaway!”

    Congrats, Stephanie! And thank you, Libby’s!

    Now, get posting your menus! 🙂


  9. Monday, July 15

    Apricot Peach Galette + A Giveaway!

    Looking for a super simple yet super scrumptious summer dessert? Look no further! I’ve got the perfect thing for you!

    apricot peach galette | thisweekfordinner.com

    I’ve worked with Libby’s a few times and they are always wonderful to work with! Most recently they challenged me to come up with a sweet brunch recipe using canned peaches and apricots. A galette immediately came to mind!

    apricot peach galette | thisweekfordinner.com

    I love making galettes because they are beautiful in a very rustic way, and they always taste great, especially with a bit of ice cream on top! The big bonus for me, however, is that they are super easy to make. You know how I love easy!

    apricot peach galette | thisweekfordinner.com

    apricot peach galette | thisweekfordinner.com

    I made this apricot peach galette for our little family and they gobbled it up! Cate and Nate even had seconds. Nate said he wished it was all apricots (he loves apricots) but Cate protested loudly that the peaches were her favorite part (she loves peaches). I’m sure you can play around with the fruit to your own taste, but I kind of like having both in there to keep things interesting!

    Libby's Giveaway | Williams-Sonoma Cherry Serving Tray Set | thisweekfordinner.com

    Before we get to the recipe, Libby’s has a lovely giveaway for you today! One lucky, randomly-selected reader will receive an assortment of Libby’s canned goods along with this gorgeous cherry serving tray set from Williams-Sonoma. (I’m completely jealous and wish I could enter this giveaway myself!) Here’s now to enter:

    • Post any comment you like! Simple as that! (Maybe join in the debate with Nate and Cate…peaches or apricots or both?)
    • Bonus Entry: Visit Libby’s Recipe App on Facebook and tell us your favorite recipe or the one you want to try most!
    • Be sure to leave a separate comment for each entry.
    • All comments must be posted by Midnight, PT on Saturday, July 20.

    Thank you to Libby’s for sponsoring today’s post and for providing this giveaway! You can visit Libby’s on Facebook, Twitter, Pinterest or on their website.

    apricot peach galette | thisweekfordinner.com

    Without further ado, I give you Apricot Peach Galette!

    Apricot Peach Galette + A Giveaway!
     
    Author:
    Recipe type: Dessert
    Ingredients
    • 1 store-bought, refrigerated 9-inch pie crust OR ½ recipe for Pate Brisee from Martha Stewart (the pate brisee is delicious and easy to make, but a store-bought crust is even easier and still super yummy!)
    • 1 can Libby’s sliced peaches or 3 fresh peaches, sliced
    • 1 can Libby’s apricot halves or ~8 fresh apricots, halved and pitted
    • Juice from ½ lemon (about 1-2 teaspoons lemon juice)
    • 3 pinches of salt
    • 1 – 2 tablespoons turbinado sugar (aka sugar in the raw)
    • 1 egg, whisked with a bit of water
    Instructions
    1. Preheat oven to 400 degrees F.
    2. Place pie crust or rolled out pate brisee (when you halve the Martha Stewart recipe, you should roll it out to about 12 inches or so) on a rimmed cooking sheet lined with parchment paper or a Silpat. Drain peaches and apricots. Slice apricot halves into thirds. Place drained peaches and apricots on center of crust in an even pile, leaving about a 2-3 inch border of crust around the fruit (if you use the store-bought crust, your border will be a bit smaller than the pate brisee). Drizzle fruit with lemon juice, sprinkle with pinches of salt, then fold edges of crust up around the sides. You can be as tidy or as sloppy as you like with the edges – it comes out pretty either way!
    3. Once the border is folded up around the sides, brush the “crust” lightly but thoroughly with the egg wash. Sprinkle the crust liberally with turbinado sugar, and feel free to toss a few crystals of sugar on the fruit, too.
    4. Bake for about 40 minutes, until the crust has browned nicely. Remove from the oven, let cool a few minutes, then serve. If you let it cool a little longer, you can usually transfer the galette easily to a serving platter using a few flat spatulas and some care.

    apricot peach galette last shot | thisweekfordinner.com


  10. Monday, November 19

    {Thanksgiving Prep & Giveaway!} Beet and Carrot Salad

    Thanksgiving is all about rich, comforting foods. That’s one of the things I love about the holiday. That said, sometimes it’s nice to get a fresh salad on the table or some veggies that haven’t been drenched in butter, sugar, or both! Today I have a quick and easy salad recipe for you that offers that element of freshness but still has the Thanksgiving comfort of autumnal, root vegetables.

    Two weeks ago I ate at Sam’s Chowder House in Half Moon Bay for the first time. I ordered the clam chowder, of course! And it was amazing. Oh. Those. Clams. Anyway, my friend Mindy and I split a beet and carrot salad, to counteract the buttery, creamy soup we were going to be eating for dinner. The salad was great! The roasted carrots and beats were delicious served cold with fresh greens, creamy feta cheese and pistachios. The salad was tossed with a savory dressing, which balanced well with the sweetness of the vegetables.

    The very next day Libby’s asked if I would work with them to make a recipe using their canned sliced beets and sliced carrots. I responded with a big fat YES, knowing that I wanted to recreate the beet and carrot salad I had eaten the night before. The Thanksgiving salad stars were aligning! It’s a simple salad that’s full of flavor, and using Libby’s canned sliced carrots and sliced beets makes it quick and easy to throw together. Quick and easy are always welcome recipe attributes on Thanksgiving Day!

     

    Before we get to the salad, how about a giveaway? Okay? Okay!

     

    The randomly-selected winner of this giveaway will receive a KitchenAid 6-Qt. Slow Cooker along with an assortment of Libby’s fruits and vegetables, courtesy of Libby’s. For the record, this slow cooker is totally awesome. Four heat settings and all kinds of programming options? Totally jealous. Anyway, enough about me and my envy, here’s how you can enter!

     

    • Simply leave a comment to enter! If you’d like to share your favorite healthy Thanksgiving recipes in your comment, we’d love to hear your ideas, although it is not mandatory.
    • For additional entries you can “Like” Libby’s on Facebook and/or follow Libby’s on Twitter. Be sure to leave separate comments for each entry!
    • All comments must be added to this post by Midnight PT on Tuesday, November 27.
    Big thanks to Libby’s for an awesome giveaway! Good luck to all! And now for the salad!
    Beet and Carrot Salad
     
    Author:
    Recipe type: Side Dish, Vegetable
    Ingredients
    • 1 5-ounce package mixed baby greens
    • 1 can Libby’s sliced carrots, drained
    • 1 can Libby’s sliced beets, drained and cut into bite-sized pieces
    • Shelled pistachios, amount to taste
    • Crumbled feta cheese or goat cheese, amount to taste
    • Your favorite savory oil and vinegar salad dressing (don’t use a sweet salad dressing)
    Instructions
    1. Mix everything together! Add salad dressing right before serving and toss.