Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Spring Vegetable Salad
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
Directions
- Whisk 2 tablespoons white balsamic vinegar and 1 teaspoon each dijon mustard and honey in a large bowl; whisk in 1/4 cup olive oil. Shave or thinly slice 1 bunch baby carrots, 6 radishes and 1/4 red onion; add to the bowl along with 6 cups torn lettuce and 1/4 cup each sunflower seeds and torn mint; season with salt and pepper and toss.
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