A fresh and hearty salad perfect for make-ahead lunches. Skill Level: Beginner. Serving Size: 1 cup raw/dressed.
Course Salad
Total Time 30 minutesminutes
Servings 6
Calories 200kcal
Ingredients
4beets,cooked, peeled, and julienned
1medium cucumber,julienned or diced
1fennel bulb,julienned
1/2cupfresh parsley,chopped
3sprigs mint,chopped
2T.apple cider vinegar
1/2cupolive oil
1/2lemon, juiced
1clovegarlic,minced
Sea salt and pepper
Instructions
Combine all ingredients together in a large mixing bowl, making sure vegetables are evenly coated with herbs and dressing. For best results, make in advance to allow the flavors to blend and deepen. Allow to marinate/rest in the refrigerator for a minimum of 20 minutes or up to 24 hours.
Enjoy mixture over a bed of greens or enjoy as is.
Notes
Nutrition Information: Integrate seasonal and local vegetables if possible! Gluten-free, dairy free, nut free.Calories: 200, Fat: 19g, Protein: 2g, Carbohydrates: 9g, Fiber: 3g, Added Sugar: 0g, Sodium: 230mg