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
I made a beef chuck roast with this salad for dinner, it was quite delicious but we had plenty of leftovers for the next weeknight dinner. Therefore I made a big dinner salad with all the leftovers and added hard boiled eggs to the salad. I also made garlic bread using my homemade spelt flour bread, but any type of bread will do. I do this by spreading butter or coconut oil on both sides of the bread and sprinkle one side with salt and garlic powder. Toast at 400 degrees till brown & crispy on both sides, you will have to flip the bread once halfway through toasting. I also added some of my homemade guacamole to the toast. A quicker option would be to top the garlic toast with sliced avocado sprinkled with salt, pepper & garlic powder.
