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Crisp spring salad with a fresh carrot juice, apple cider vinegar and safflower vinaigrette.
Spring Mix: Spring mix is a combination mesclun greens it can be a huge variety but it generally features baby lettuce, romaine, spinach, cards and other edible greens. for this recipe use your favorite you have on hand.
Veggies: My go-to for salads are generally the vegetables on hand. I like to mince up zucchini, carrots, alfalfa, cucumbers and onions for this one.
Carrot Juice: Carrot juice is the bulk of the dressing. To avoid this salad being overly carroty don’t add any whole carrots to the salad and don’t toss all the dressing over as well.
Safflower Oil: Safflower oil is a great all purpose neutral oil . It offers some heart health benefits but is pretty much tasteless so its a great oil to add body and take on any flavor.
Vinegar: Apple cider vinegar offers allot of gut health benefits. It also adds a nice tang to the carrots. any sweet vinegar will do here. Try it with champagne or rice wine vin.
Honey: A little sweetener goes along way. I add honey to this dish just to open up the sweetness and mimic the sweetness of the carrot. adding sugar can sometimes make a not cohesive grainy dressing. the honey blends allot better too.
make the dressing ahead: making the dressing ahead give all the flavors time to marry. this recipe is super easy all you need to do is blend it, set it and shake it when its time to serve.
tossing the greens: i prefer to make my salad first with dinner before the kitchen ends up hot and a mess. that way i can chop all the vegetables i need for dinner and have a nice healthy salad ready to go. when preparing your salad unless serving immediately pop it back in the fridge to stay chilled. lightly pour the dressing on the edge of the bowl and toss the greens into the sides. throwing dressing directly on the greens can result in wilted soggy lettuce.
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One response to “Spring Salad + Carrot & Safflower Vinaigrette”
It’s a beautiful salad, and I really like the sound of the dressing.