SPRING SALAD WITH LEFTOVER ROOT VEGGIES
Spring is finally here and with it comes the first garden vegetables such as leafy greens, asparagus, radish, peas which all taste delicious in salads, soups, frittatas and many other dishes. About 3 months ago, I had ordered a big bag of carrots and beets and still had a few leftover therefore I used them in this spring salad with red leaf lettuce, arugula, green onions, and peas, this combination was quite delicious. Blue Yonder Organic Farm already has fresh greens and I got the Red/Green leaf lettuce from them. The young lady that owns this farm is at the farmer’s market every Saturday at the Carmel’s Farmer’s Market and the Farm to Fork Market at Normandy Farms on Saturday morning during the winter and friday evening in the late spring till late fall, no affiliation I just like to let local people know where I get my fresh local veggies.
The first night I made this salad, I also made a beef chuck roast along with baked sweet potatoes for a completely delicious dinner. We had enough salad leftovers that the next evening I made a big dinner salad along with garlic toast topped with fresh guacamole, hard boiled eggs and small amount of cheese.
I’m sure I’ll be making variations of this salad over the next couple weeks and will continue to post new ideas on Instagram and on my blog. I hope you enjoy this healthy delicious salad. CHEERS TO A HAPPY & HEALTHY DAY!
SPRING SALAD WITH LEFTOVER ROOT VEGGIES
Ingredients
- 4 OZ Red or Green Leave Lettuce Chopped into small pieces
- 4 OZ Arugula
- 1 Small Beet Sliced
- 1 Medium Carrot Sliced or grated
- 6 Green Onions Diced
- 1/2 Cup Peas fresh or frozen
- 1/2 Cup Fresh Parsley Leaves
Instructions
- Place Red leave lettuce and arugula in large salad bowl. Slice carrot and beet using a mandoline slicer, makes it much quicker and easier. Dice green onions, I even use part of the green stem and add it to the salad.
- I don't chop the parsley into smaller pieces since the leaves are already pretty small. I just tear the leaves off the stems and put it right in the salad. Just an FYI: for less waste use the stems in green smoothies or use as one of your ingredients in a homemade vegetable broth.
- Mix all ingredients together. If not serving immediately, wrap serrane wrap and refrigerate. My favorite dressing to serve with this salad is ranch, but most ranch dressing have high amounts of sugar, soy, sodium etc. I found a nondairy homemade ranch dressing on tasty-yummies.com. I have tried other homemade ranch recipes but so far this recipe is my favorite. The direct link is: http://tasty-yummies.com/dairy-free-ranch-dressing-paleo/
Notes
