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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Spring Vegetable Salad

  • Level: Easy
  • Yield: 4 servings
  • Total: 20 min
  • Prep: 20 min
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Directions

  1. 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.

Photograph by Ryan Dausch

Recipe courtesy of Food Network Magazine

Categories:

Carrot Salad Carrot Recipes Salad Recipes Lettuce Recipes Side Dish

More from:

Spring Produce at Its Best

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