Harvest Haven Salad
Rating
5 out of 5 stars
(1)
Ingredients
Serves 4 to 6 as a starter or side.
- 6 cups green leaf lettuce
- ½ cup thinly sliced carrots*
- ½ cup halved cherry tomatoes
- ¼ cup peeled and very thinly sliced raw beets*
- ¼ cup thinly sliced salad turnips*
- ¼ cup thinly sliced radishes*
- 3 tablespoons sunflower seeds
- 2 tablespoon golden raisins
- ¼ cup aged goat cheese, shaved with a vegetable peeler (or substitute with goat cheddar)
- 1 crisp sweet apple, sliced (do this last - right before you mix your salad)
- 1 segmented tangerine, optional
- ½ cup apple cider vinegar
- ½ tablespoon Dijon mustard
- 2 tablespoons maple syrup
- ½ tablespoon minced shallot
- ⅓ cup grapeseed oil
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
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Preparation
Chef’s notes
I like to use a mandolin to thinly slice the veggies.
Store extra dressing in the refrigerator for up to a week.