Honey Citrus Leafy Green & Beet Salad

(Featured in Lady York Spring/Summer 2016 Magazine)

(photo: Michael Rao)

Ingredients:

 

Vinaigrette:

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

 

Salad:

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

Preparation:

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

Copyright © 2016 Irene Matys.

All Rights Reserved.

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