Beet and Bibb Lettuce Salad

1/3 cup bottled olive oil and vinegar salad dressing

2 Tablespoons chopped chives

1 Tablespoons seedless raspberry preserves

1 1/2 teaspoon grated lemon zest

1/8 teaspoon salt

1/16 teaspoon pepper

6 cups Bibb lettuce, about 6 ounce head

1 can (14.5 ounce) sliced beets, drained

3 carrots, diagonally, cut into 1/8inch thick slices or 2 cups.

In medium bowl, stir together dressing, chives, preserves, lemon zest, salt and pepper; reserve. Dividing equally arrange lettuce among 6 salad plates. Add beets and carrots to bowl with dressing; toss until coated. Dividing equally, top lettuce with beet carrot mixture. Serve immediately.

Source Woman’s World