Category: Vegetables

1 large Carrot

1 small Turnip

1 Jerusalem artichoke

1 large Beet

1 Lettuce

Juice of 1/2 small lemon

2 tsp Dijon mustard

1 tsp Lime juice

2 tsp Minced garlic

1 tbsp Apple cider vinegar

1/2 tsp Pepper

2 tsp Herbal salt substitute

2 tsp Safflower oil

2 tbsp Olive oil

1. Grate carrot, turnip, Jerusalem artichoke, and beet, keeping them separated. Wash lettuce and arrange on 4 small salad plates. Spoon grated vegetables on top of lettuce. Sprinkle with fresh lemon juice.



2. Mix together mustard, lime juice, garlic, vinegar, pepper, salt substitute, and oils. Drizzle over grated vegetables. Serve extra dressing in a sauceboat or cruet.



Recipe By : the California Culinary Academy



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip