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Lilly’s Table

 
 
Balsamic Vinaigrette
© 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 Matzah Ball Soup & Salad, the Week of March 29, 2015.
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.