1/3 grated carrots
1/3 grated beets
1/3 grated apples
Easy Raspberry Vinaigrette:
1 1/2 cups frozen raspberries
1/2 cup olive oil
1/4 cup apple cider vinegar
1 small shallot, mild onion, green onion or chives
1 tsp mustard
1 tsp honey or maple syrup
salt and pepper to taste
Salad: Mix and toss with vinaigrette.
Vinaigrette: Blend in a blender or food processor.
Serve immediately or store the remainder in the fridge.
Optional: add raisins, sesame seeds, grated cabbage or grated kohlrabi.
From the kitchen of Angela MacDougall
Article: Salad, Outside the Box