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Flamboyant Flamenco Summer Salad

 3 medium rainbow carrots
 4 medium blood oranges, peeled and segmented
 ½ small red onion, thinly sliced
 ½ medium fresh beet, thinly sliced
 ½ medium watermelon radish, thinly sliced
 2 radishes, thinly sliced
 2 tbsp chopped pistachios, toasted
 2 tbsp chopped oil-packed sun-dried tomatoes
 1 tbsp capers, drained
 ¼ tsp salt
 ¼ tsp pepper
 ¼ cup white balsamic vinaigrette
 4 cups torn leaf lettuce
 ¼ cup shaved Manchego or Parmesan cheese
1

Using a vegetable peeler, shave carrots lengthwise into very thin slices; place in a large bowl. Add oranges, red onion, beet, radishes, pistachios, tomatoes, capers, salt and pepper. Drizzle with vinaigrette; lightly toss to coat. Arrange lettuce on a platter; top with vegetable mixture. Top with cheese.

Note
2

Can't find blood oranges? Use regular oranges or grapefruit.