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Lilly’s Table

 
 
Honey Mustard Dressing
© Lillys-Table.com Photo of Spring Root Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Spring Root Salad

from Apricot Chicken Salad with Honey Mustard dressed Spring Root Salad, the Week of May 6, 2012.
View the next recipe for this meal.

This is a tossed salad of greens & thinly sliced spring root vegetables. Left undressed and sealed well in the fridge this salad will last several days providing you with quick veggies whenever you need. Use a favorite dressing to top it or do it Italian style- drizzled with a beautiful extra virgin olive oil and an aged thick balsamic vinegar.

Ingredients

  • 2 carrots, wash & clean
  • 3 radishes, thinly slice
  • 1 beet, peel
  • 6 cups lettuce, wash and dry

Serving Size: 4 People

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Preparation Instructions

Wash & peel the carrots, radishes and beets if desired. We usually just give them a strong scrub.

Slice the roots, as thin as possible. If you have a mandolin you may consider using it for this purpose, especially if making a double or triple batch.

Toss with the lettuce and drizzle on your favorite vinaigrette or creamy dressing.