Yield: 4 to 6 servings
Ingredients
- 4 tablespoons extra-virgin olive oil
- 3 tablespoon cider vinegar
- 2 teaspoons pure maple syrup (preferably Grade B)
- 1 ½ tablespoons Dijon mustard
- 1 clove garlic, minced
- Coarse salt and ground pepper
- Hardy lettuce mix (mustard greens, chard, kale, bok choy) ~ 6 cups total
- 1 apple, julienned
- 1 gold beet, sliced thin using a mandolin (if you have one)
- 1 red beet, sliced thin using a mandolin
- 1 carrot, sliced thin using a mandolin
- Red onion, sliced into strips
- Sunflower seeds, almonds, or pistachios
- Parmesan or cheddar cheese (optional)
Directions
- In a small mixing bowl whisk together olive oil, cider vinegar, maple syrup, Dijon mustard, and the garlic clove. Season with salt and pepper. Set aside.
- Wash greens thoroughly.
- Toss julienned vegetables into greens.
- Toss with vinaigrette.
- Top with nuts.
As an accompaniment serve as is.
For a main salad top with cheese, and you could also serve with hard-boiled eggs.
Download a PDF of this recipe.
Elise Cushman, MS, RDN, LD, CSO, former chef and oncology nutritionist with the Norris Cotton Cancer Center at Dartmouth-Hitchcock.
For more healthy recipes, visit the Cooking Up Health section of the Health and Wellness newsletter.