Honey Citrus Leafy Green & Beet Salad
(Featured in Lady York Spring/Summer 2016 Magazine)
(photo: Michael Rao)
¼ cup ( 75 mL) extra-virgin olive oil
2 tbsp. (30 mL) fresh lemon juice
1 tsp. (4 mL) Dijon mustard
1 tsp. (4 mL) quality honey
Salt and fresh ground pepper
2 cup (500 mL) spring mix
1 head Boston lettuce, washed, dried, torn in bite size pieces
1 small endive, cored, thinly sliced crosswise
½ cup (125 mL) fresh flat leaf parsley, stems removed, roughly chopped
1 small red or candied stripe beet, peeled and thinly sliced in rounds
1 small yellow beet, peeled and thinly sliced in rounds
3 scallions, white and light green parts, thinly sliced diagonally
Whisk together all vinaigrette ingredients. Set aside.
In a large bowl, add all the salad ingredients.
Add dressing and toss well to incorporate.
SERVINGS 4-6 | PREP & COOK TIME 20 minutes