Shaved Vegetable Salad
Nutrition Facts
4 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
300 |
|
| % Daily Value* | ||
| Total Fat 19g | 24% | |
| Saturated Fat 3g | 14% | |
| Cholesterol 0mg | 0% | |
| Sodium 490mg | 21% | |
| Total Carbohydrate 29g | 10% | |
| Dietary Fiber 8g | 30% | |
| Sugars 16g | ||
| Includes Added Sugars 0g | 16% | |
| Protein 8g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 97mg | 8% | |
| Iron 5mg | 25% | |
| Potassium 900mg | 20% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 each Fennel Bulb, sliced thinly
- 1/2 each Radicchio, sliced thinly
- 1 each Honeycrisp or Gala Apple, skin on, sliced thinly
- 1 cup Sugar Snap Peas, split open
- 1 lb Asparagus, trimmed, shaved thinly
- 1 each Red Onion, thinly sliced
- 1/4 cup Pumpkin Seeds
- Lemon Ginger Vinaigrette -- ---
- 1 tbsp Apple Cider Vinegar
- 1 each Lemon Juice
- 1 tbsp Fresh Ginger, grated
- 1 1/2 tbsp Dijon Mustard
- 1 tbsp Honey
- 1/2 tsp Salt & Pepper
- 2 tbsp Sesame Oil
- 2 tbsp Olive Oil
- Garnish -- ---
- 1 each Lemon Zest
- Pinch Malden Salt, coarse salt
- Fresh Dill / Parsley Rough Chopped
Method of Preparation
Step 1
In a bowl, whisk together all the vinaigrette ingredients except for the oils.
Slowly whisk in the oils to emulsify the dressing. Set aside.
Step 2
In a large bowl toss all the salad ingredients together.
Step 3
Garnish the top of the salad with the Lemon Ginger Vinaigrette, fresh dill & parsley, lemon zest, and Malden salt.
Enjoy!
