Description
This Spring Root Vegetable Salad is full of fresh, crisp spring vegetables tossed in a light, tangy dressing. Perfect as a refreshing side dish or light lunch.
Ingredients
Scale
Ingredients
- 3–4 medium carrots, peeled and thinly sliced
- 2 small radishes, thinly sliced
- 1 small beet, peeled and julienned
- 1 small parsnip, peeled and thinly sliced
- 2 cups mixed salad greens
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Optional: fresh herbs like parsley or chives, chopped
Instructions
Instructions
- In a large bowl, combine the carrots, radishes, beet, parsnip, and salad greens.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with fresh herbs if desired and serve immediately.
Notes
For extra crunch, sprinkle with toasted nuts or seeds. Can be prepared a few hours ahead, but toss just before serving to keep the vegetables crisp.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 7g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: spring salad, root vegetable salad, healthy salad, fresh salad, easy salad