Spring Root Vegetable Salad
Calling all veggie lovers! This salad has a handful of unique and colorful veggies that compliment each other so well. Serve this as a side salad or a main dish for those nights that you just want something extra fresh and hearty.
Ingredients
For the Spring Root Salad
- Romaine and Spinach mix
- 1 Avocado
- 1 Radish bunch
- 2-3 Watermelon radishes
- 1 Asparagus bunch
- 1 Beet large
- 1 Golden beet large
- Member's Mark™ Pink Himalayan Salt Grinder for garnish
- Member's Mark™ Black Peppercorn Grinder for garnish
- Member's Mark™ Italian Herb Grinder for garnish
- Mint leaves for garnish
For the Italian Herb Salad Dressing
- ½ cup Bertolli® Extra Virgin Olive Oil
- 2 tbsp Member’s Mark™ Pure Clover Honey
- ¼ cup White wine vinegar
- 1 tsp Dijon mustard
- 4 tbsp Fresh lemon juice
- 1 clove Garlic, minced
- 2 tsp Member’s Mark™ Italian Herb Seasoning Grinder
- 2 tbsp Fresh parsley, finely chopped
- Member’s Mark™ Black Peppercorn Grinder, to taste
Instructions
For the Spring Root Salad
- Thinly slice the radishes and beets, cut the avocado into small chunks, and cut the asparagus into smaller pieces.
- After washing your romaine and spinach mix, add all of your radish slices, beet slices, avocado chunks, and asparagus pieces.
- Top with a few mint leaves, Member's Mark™ Pink Himalayan Salt Grinder, Member's Mark™ Black Peppercorn Grinder, and Member's Mark™ Italian Herb Grinder. Serve with your favorite dressing and enjoy!
For the Italian Herb Salad Dressing
- Add all ingredients to a medium bowl. Whisk together, then serve over your favorite salad. Store in the refrigerator in an airtight container.