Mixed Greens Salad 3 Ways
This is a quick and easy salad that I make often. The taste is wonderful all three ways. Tomatoes for a traditional salad, oranges for a refreshing sweet taste, and roasted beets for an earthy flavor.
5 large handfuls of mixed greens
1 tablespoon shallot or red onion, very finely minced
1 tablespoon fennel stalk, minced
1 small parsnip, skins peeled, then shaved with a vegetable peeler
3 medium tomatoes, sliced in wedges
3 medium oranges, peeled and sliced in wedges
3 medium red beets, roasted, peeled and sliced in wedges
1 ripe avocado, halved then thinly sliced optional
Tarragon Mustard Vinaigrette- See recipe
Toss mixed greens, shallot, fennel, and parsnip in a salad bowl or platter. Add your choice of tomatoes, oranges, or beets. Toss with Tarragon Mustard Vinaigrette Dressing. Top with arranged avocado slices.
*Salad may be tossed one day ahead. Add the tomatoes, oranges, or beets closer to serving time. Add the dressing and avocado slices just before serving.
*When shaving the parsnip with the vegetable peeler you may only be able to peel about half of it. Save the remaining part to slice for another use.
Download Recipe (PDF)