Rainbow Salad with Toasted Pistachio Citrus Vinaigrette - Patricia Bannan, MS, RDN

Ingredients

• 1 medium lemon
• 1 medium lime
• 1 medium orange
• 1 1/2 tablespoons honey
• 1 tablespoon sherry or white wine vinegar
• 1/4 cup toasted pistachios, very finely chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon toasted sesame oil
• 1/2 cup extra virgin olive oil
• 1 bunch green kale, stemmed and finely chopped
• 1 bunch rainbow chard, stems sliced and leaves roughly chopped
• 1 cup pomegranate arils
• 1/2 cup sliced mandarin oranges
• 1 yellow bell pepper, seeded and chopped
• 1/2 large avocado, sliced
• 1 cup blueberries
• 1 small purple sweet potato, roasted and sliced into rounds
• 1/2 cup pistachios