Spring Salad
This delicious spring salad takes advantage of all of the items available in the spring, which include greens, oranges, and root vegetables.
Ingredients
- 6 cups mixed greens (mesclun)
- 1 mandarin orange cut in half
- 1 beet roasted
- 1 cup sliced carrots (about 2 medium carrots)
- 1 cup sliced radishes (about 1/2 pound radishes)
- 1 tsp olive oil or olive oil spray
- 1 sprig of fresh mint
Instructions
- Rinse the greens well in cold running water. Spin dry in lettuce spinner or pat dry with paper towels. Place into a bowl and chill until ready to serve.
- Slice the beet, carrot, and radishes. Hold in the refrigerator until ready to serve.
- When ready to serve, place the lettuce on a large plate. Top with the veggies. Spray with olive oil spray. Garnish with mint. Squeeze the mandarin orange over the salad and place on the plate. Serve at once.
Notes
Feel free to substitute ingredients as you can find them. The idea is to have a simple green salad dressed with olive oil and fresh orange and topped with thinly sliced vegetables and herbs.
To cook the beet: scrub the beet and roast it in the oven at 400F for 45 minutes to an hour until tender, preferably while roasting other veggies or poultry. Another time saver is roasting and slicing beets ahead of time, and then freezing them until needed.
Copyright foodandhealth.com, reprinted with permission.