Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 

© Lillys-Table.com Photo of Spring Root Salad
  • 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



 

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.